Preheat oven to 400F and line a baking sheet with parchment paper
In a small sauce pan over medium-high heat, bring maple syrup, butter, cinnamon, salt, ginger, nutmeg, and black pepper to a boil
Simmer for 2 minutes and remove from heat to let slightly thicken
In a food processor or blender, combine feta, yogurt, olive oil, and 1 tablespoon of the maple sauce until smooth and creamy, about 4 minutes, scraping down as needed
Roll out puff pastry in a rectangle on a lightly floured surface and move the pastry to your parchment paper lined sheet pan
Prick with a fork in the middle of the pastry, leaving a ½-1″ border around the edges.
Spread the feta evenly over the puff pastry and drizzle with 1 more tablespoon of the maple sauce
Layer your sliced apples with the skin facing upwards and brush the maple glaze over your apples
Brush your puff pastry edges with egg wash and then the maple glaze
Sprinkle tart with turbinado sugar and black pepper
Bake for 25-35 minutes until golden brown, but keep in mind the edges will get darker because of the maple glaze
Remove from over and let cool slightly and sprinkle lightly with flaky salt
Serve warm with ice cream!