it is so good apple, honey, quark tart

okay.  so i had some left over pie dough from making a quiche and there are apples all over in the market.  and cheryl told me about the wonders of the quark you can get from the cheese people at the farmer's market.  together, they made this amazing tart.  i used this recipe as the basis.  you should make this.  it. is. so. good.  you won't regret it.

i didn't use a tart pan or anything.  i just made a free-form tart out of the dough i had remaining.  this is what it looked like when it was done:

i definitely recommend spreading the cheese gingerly with your fingers.  otherwise the crust will tear.  oh, and since i used pie crust instead of puff pastry, i partially baked the crust before putting the fillings in.  

Apple, Honey and Goat Cheese Tart

INGREDIENTS:
1 sheet puff pastry (about 8.5 ounces)
2 small apples (I think I used Cortland, but I really just asked the farmer what type were best for a tart. You would be totally safe using a golden delicious apple, for sure) [i used granny smith--b.]
A little lemon juice
1/3 cup honey
2 tbsp butter, melted (mine was mostly melted)
6 ounces fresh goat cheese (as soft and spreadable as you can find — *not* crumbles)

DIRECTIONS:
1. Preheat the oven to 325 degrees.
2. Core, peel and slice the apples into thin half-moons. Set aside in a bowl with a teaspoon or two of lemon juice, to prevent them from browning.
3. Roll out puff pastry to about 1/4″ thick, so that it covers a 9″ square tart pan. Roll puff pastry onto your rolling pin and lay it down on top of the tart pan. Press the dough into the corners and crevices to create a fluted crust.5. Spread a thin layer of goat cheese over the bottom of the puff pastry in the tart dish. I used my fingers (with very washed hands) to spread it gently, because even a cheese knife risked breaking the puff pastry.
4. Toss the apples with butter and honey to coat evenly. Spread in a uniform layer over the goat cheese.
5. Bake for 30-35 minutes, or until apples are lightly browned and honey is bubbling. Remove, cool for ten minutes, and serve.

Serves about 6 as a first course and dessert, or 12 as hors d’oeuvres.