1 package prepared pie dough
Kosher salt
Freshly cracked pepper
2 Granny Smith apples, peeled and sliced
1 cup whipping cream
2 whole eggs organic/free range
4 ounces sharp aged cheddar cheese crumbled
2 cups mixed baby lettuces
2 tablespoons extra-virgin olive oil
1⁄2 tablespoon red wine vinegar
Preheat oven to 350 degrees. Take 4 4-inch tart shells and line with pie dough. (A trick to make perfect edges is to let the dough overhang the edge by a 1⁄2 inch.) Place shells with pie dough in the freezer for 10 minutes, then bake the shells in the oven for 6 minutes. (We are just setting the dough at this point.) Remove tart shells from the oven and with a sharp knife cut off the excess from the rim of the tart shell, creating a flush edge that doesn’t sag. Layer the sliced apples in the tart shell. Combine cream and eggs in a bowl with a whisk and season with salt and pepper. Pour cream over apples followed by a sprinkle of the cheddar cheese, dividing the cheese evenly between the 4 tarts. Bake the tarts until the custard is set, 8 to 15 minutes. Remove tarts from the oven, let cool for 8 minutes, then top with mixed baby lettuces, dressed with olive oil and vinegar. Finish with freshly cracked pepper.
