Upside Down Apple Puff Pastry Tarts with Fontina

Ingredients

• 3 tablespoons extra virgin olive oil
• 9 sprigs fresh thyme , 2-inch
• 2 large Honeycrisp apples
• 0.67 cups shredded Fontina
• 1 frozen puff pastry sheet
• 1 large egg
• 1 tablespoon water
• 0.25 cups apple jelly , warmed
• flaky salt , for garnish

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch baking sheet with parchment paper or a silicone baking mat.

2. 2

   Drizzle about 1 teaspoon oil on the parchment in the pan in each of 9 areas about 4 inches apart. Place a thyme sprig on each oiled area. Evenly group and arrange apple slices over each thyme sprig. Sprinkle Fontina over top, covering apple and some of area around it.

3. 3

   Unfold puff pastry; roll into a 10-inch square. Cut into 9 equal squares. Lay a pastry square directly on top of each pile.

4. 4

   Beat together egg and water in a small bowl for the egg wash; lightly brush onto tops of pastry squares.

5. 5

   Bake in the preheated oven until puffed and deep golden brown, about 15 minutes. Gently lift each with a spatula, flip to turn apple side up. Let cool slightly on a wire rack before serving. Drizzle with apple jelly; garnish with flaky salt and additional thyme.