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Apple, cheese & thyme tart

Apple, cheese & thyme tart


We know what you're thinking...Adding cheese to the pastry is genius! Give this gorgeous apple and thyme tart a go for lunch or dinner.

  • Feeds 6 Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1982kj 476kcal
  • Fat
    High 47%
  • Saturates
    High 96%
  • Sugar
    Low 10%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 34g

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  • 175g Co-op plain white flour, plus 1 tbsp
  • 175g Co-op unsalted butter, cold
  • 30g Co-op Parmesan wedge, grated
  • 1 tbsp Co-op olive oil
  • 1 large onion, thinly sliced
  • 3 apples (we used Royal Gala) cored and thinly sliced
  • 4 thyme sprigs, plus extra to serve
  • 1 tbsp Co-op wholegrain mustard
  • 60g Co-op Irresistible Somerset extra mature Cheddar, grated
  • 1 Co-op British free range egg, beaten
  • 150g bag Co-op Bistro salad


  1. Put 175g of the flour in a bowl and grate in the butter
  2. Rub the butter into the flour until you have a crumb texture
  3. Add the Parmesan along with 2 tbsp ice cold water and knead until it comes together
  4. Wrap in cling film and chill in the fridge for at least 1 hour
  5. Heat the oil in a large frying pan and cook the onion for 10-12 mins, until soft
  6. Add the apple, thyme and mustard and cook for 2 mins
  7. Stir in 1 tbsp flour, leave to cool completely, then remove the woody thyme stalks
  8. Preheat the oven to 200°C/fan 180°C/gas 6
  9. Take the pastry out of the fridge and roll out on a floured surface to about the thickness of a pound coin
  10. It doesn’t matter if the edges are rough, and it doesn’t have to be a perfect circle. Carefully transfer to a lined baking tray
  11. Spoon the apple mixture into the middle of the pastry and spread out, leaving a 5cm border
  12. Sprinkle over the Cheddar, then fold the edges of the pastry over the filling, leaving a hole in the middle
  13. Brush the pastry all over with the egg
  14. Bake for 35-40 mins, until the pastry is golden and the filling is bubbling
  15. Allow to cool for 5 mins, then sprinkle with the extra thyme, slice and serve with the salad on the side

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