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Apple Tart with Tossed Greens, Candied Walnuts and Sherry Vinaigrette


  • 4 cups greens such as romaine, green leaf and red leaf lettuce, raddicchio

  • 1 sheet Puff pastry

  • 2 cored and sliced granny smith apples as thin as possible, preferably on a mandoline

  • 0.25 teaspoon ground Cinnamon

  • 0.25 teaspoon ground Nutmeg

  • 0.25 cup brown sugar

  • 1 tablespoon apple juice or orange juice

  • 1 Egg beaten, to brush on the puff pastry

  • 1 cup candied walnut

  • 1.5 cups grape or Cherry Tomatoes cut in 1/2

  • Salt

  • Pepper

  • 0.5 cup sherry vinegar

  • 1 tablespoon diced Red Onion

  • 2 teaspoons chopped chives

  • 0.75 cup salad Oil


  • 1.

    Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.

  • 2.

    Preheat oven to 400 degrees F.

  • 3.

    Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough.

  • 4.

    In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice.

  • 5.

    Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle.

  • 6.

    Bake for 12 to 15 minutes, remove to a rack and let cool.

  • 7.

    Place the vinegar, onion, chives, and oil in a container and shake to combine.

  • 8.

    Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.

  • 9.

    Arrange the seasoned greens on top of the puff pastry and serve immediately.

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