Sugarlaws: Living Sweetly.

Apple Onion Tart

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December 17th, 2007 · Print Print

appleonion2.jpg

I have been thinking about  making a savory apple tart for a while.  So it seemed like fate when I made a quick trip to the Union Square farmer’s market on Friday.   Not surprisingly, by early evening in the middle of winter, the selection was pretty slim.  I pretty much could buy apples, apples, or apples.

So, um, I bought some apples.  I also bought onions because I use them in everything and would always rather have a few extra from the farmer’s market sitting around.  And then it clicked: what about an apple onion tart?  I was intrigued.

It turned out so great.  I made mini tarts, but you could also make a big one for a brunch or as a light dinner.  I think this recipe would be great with other cheeses too — gruyere would work really well, I think, but you might want to mix the cheese after sauteeing the apples, away from the burner, and then stick the tart back into the oven for 5-8 minutes to melt the cheese (and make them extra delicious)!

Apple Onion Tart

INGREDIENTS:
For crust:
1 1/3 cups all-purpose flour
2 tbsp sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
2 tbsp water

For filling:
1 golden apple, peeled and diced
1/2 large onion, diced
1 tbsp olive oil
1/4 cup parmesan
1 tsp salt

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Place flour, sugar, salt, butter, one egg, and water in a food processor. Pulse until blended into one large ball of dough.
3. Roll dough out on a floured surface, into an approximately 12? circle. Roll the dough up onto the pin and lay it on top of a 9-inch tart pan with a removable bottom.
4. Press the dough into the pan so it fits into all the edges, particularly on the sides of the tart pan. Trim the excess dough from the edges of the pan.
5. Refrigerate the tart dough for 10 minutes.
6. Remove the tart from the refridgerator, and line the inside of the tart with aluminum foil. Place pie weights (or dried beans, or rice) in the foil.
7. Bake for 30 minutes (the tart is easier to bake if you place the tart shell on a cookie sheet).
8. Remove the tart from the oven and remove the foil and pie weights. Return to the oven and continue to bake for another 3-5 minutes, or until the tart’s edges are is golden, but not browned. Place on a counter or table to cool the tart shell.
9. In a medium saute pan, saute onion in olive oil until translucent. Add apple and salt and saute an additional 4-5 minutes on medium-low heat. Add parmesan, and mix for an additional 3 minutes, stirring constantly.
10. Remove filling from heat, and spoon into cooled tart shell. Serve immediately.

Serves 6.


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Tags: appetizers · food · main dishes



17 responses so far ↓

  • 1 Happy Cook // Dec 17, 2007 at 12:17 pm

    Wow what a clever idea. I have had apple tart and onion tart seperate. But never together.
    Sounds delicious

  • 2 emily // Dec 17, 2007 at 12:25 pm

    This looks fantastic.  I love the idea of trying it with other cheeses as well…even a nice vermont chedder!?!? (Clearly I am back in the USA and ready and willing to take advantage of its bounty).  This looks so perfect though.  Way to make the BEST (literally) out of a picked over farmers market…you are setting such a wonderful example for us readers to get out there and be inspired by what’s fresh, local, and available (not by 747).

  • 3 Michelle // Dec 17, 2007 at 12:57 pm

    I agree with Emily.  Apple and cheddar go great together, so I think it would work well in this tart!

  • 4 katy // Dec 17, 2007 at 1:50 pm

    Ohhh, I agree too — I think cheddar would be absolutely delicious!

  • 5 Ann // Dec 17, 2007 at 3:08 pm

    Mmmmm…! We may have to make you an official over at Headquarters if you keep this up!

  • 6 katy // Dec 17, 2007 at 3:50 pm

    I am a total convert!  Mini-pies are so much better (and cuter) than big pies.  I made extra mini-pie shells when I was making the peppermint tart, and I’ve *still* run out already!

  • 7 holler // Dec 17, 2007 at 7:28 pm

    Good thinking Batman! Ae we say!

  • 8 kitchen idiot // Dec 17, 2007 at 11:47 pm

    You’ve been busy! These all look great. Off the food topic for a sec I’d like to say that your photos are getting better every time.

  • 9 Emiline // Dec 18, 2007 at 5:21 am

    I love apples, onions, and cheese together!  The tarts look beautiful.  I bet a pinch of sage or rosemary would be good, too.

    I know your farmer’s market wasn’t much, but you have one!  I’m jealous!

  • 10 katy // Dec 18, 2007 at 10:24 am

    Holler and Kitchen Idiot — Thank you!!!

    Emiline — Sage would be great!  Rosemary, too, but sage is my favorite.  Also, that would eliminate my one *tiny* problem with these tarts, which is that they’re a little too beige!  Parsley, even, too, would help with that!

  • 11 Ellie // Dec 18, 2007 at 5:43 pm

    Ooer, this reminds me of a cheese, onion and tater tart in one of my Nigella books – I think a nice tart apple would go very nicely there! Good work :)

  • 12 Stephanie // Jan 1, 2008 at 12:50 pm

    That does sound very interesting!

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    emmmm…….la foto è molto apetitosa …proverò sicuramente :D

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  • 17 Whimsical, Winsome Wednesdays: Edition IX | Orange Juice in Bishop's Garden – blog for the teen web series // Nov 13, 2013 at 3:41 pm

    […] a is for abundant | Guys, remember when I said I had a bountiful of apples? Whelp, I think they’re multiplying! No matter how many things I bake or cook or eat, it seems like there is still an abundant amount of apples in my fridge. So, I need your help. Got any stellar vegetarian recipes for me? Ones I’m considering: Cranberry & Rosemary White Christmas Sangria, Apple Chips & a version of this Apple & Onion Tart. […]

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