Apple Chao Cheese Tart | Field Roast

For the Crust:

1 1/2 sticks vegan butter cut into small pieces and frozen

1 1/2 Cups Chilled Whole Wheat Pastry Flour (Plus extra for rolling)

1/3 Cup Cold Water

Pinch of Salt.

For the Filling:

3-4 Apples

2 tsp Cinnamon

1 tsp Flour

3 Tbs Brown Sugar

1 Package Creamy Original Chao Slices


First prepare the tart pan. Cut a circle out of parchment paper to fit the inside of the tart pan. Lay the paper down into the pan and lightly spray it with oil.

To make the tart crust, place the flour, salt and butter into a food processor. Pulse until the butter is broken down into small pea sized pieces.Next, add water and pulse a few times until a dough has formed.

Remove dough and mold into a circle and place on a flour coated surface. Roll out the dough to fit a 10 inch tart pan. Lay the crust into the pan making sure that it fits into the bottom of the pan. Trim any excess dough that hangs off the edge more than an inch. Fold the ends under and press them into the jagged edges of the tart pan. Put the tart crust into the freezer until ready to fill.

Prepare the filling. Core the apples and if you prefer, peel off the skins. Cut the apples into thin slices.

In a small bowl mix together, cinnamon, flour and brown sugar. Add the mixture to the apples and toss to coat the apple slices.

Preheat oven to 350 degrees.

Next, take the tart crust out of the freezer. Place 8 slices of the Chao cheese on top of the tart crust, forming two even layers. Now lay the apple slices so they overlap each other into a flower pattern or a design you like. Optional: Take two slices of Chao Cheese and use a cookie cutter to cut out shapes to lay on top of the tart.

Put the tart into the preheated oven and bake for 60 minutes or until the apples are tender and the crust is deep golden and cooked through. Remove from oven and let cool.

To remove the tart from the pan, make sure it has completely cooled! Place a flat plate or cutting board on top of the tart, then flip over and then carefully remove the tart pan. If the pan doesn't come off easy then let it cool a little longer. Remove the parchment paper and place a serving plate on top of the bottom of the tart. Then flip the tart over and remove the plate/cutting board and you are done! Serve warm or cold - Enjoy!