Apple Onion Tart

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.