Apple Onion Tart

June 24th, 2019 · 38 Comments


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

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

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.

Tags: appetizers · food · main dishes

roasted garlic spread

June 14th, 2019 · 13 Comments

When I first started this blog back in 2007, this was one of the first recipes I put up.  (My food photography skills had a long way to go, as you can see here… yikes!)

Funny story: for a while I was on this kick where I’d eat three garlic cloves per day, sauteed in various dishes or just like this.  I love, love, love garlic, and I can eat a ton of it before I get even remotely sated.  It’s incredibly good for you, I thought, so why not?

I’ll tell you why not.  I was sitting in a car with my parents at one point, talking about all these dishes I’d been cooking up.  And my dad goes, “something in this car smells very strongly of garlic.”

And I had to be like, “Um, dad?  That’s probably ME.”

So, after that, I cut back a little bit on the garlic.  If you eat this every day, I can attest to the fact that garlic will start coming out of your pores. 

But every once in a while?  Then it’s just delicious.

Roasted Garlic Spread


1 head of garlic
3 tbsp extra virgin olive oil
Fleur de sel
Freshly cracked black pepper
6-7 baguette slices


Preheat oven to 450 degrees. 

Slice off the top of the garlic head, leaving each clove slightly exposed.  Drizzle garlic with 1 tbsp olive oil, and sprinkle with salt. 

Wrap garlic in tin foil, and roast for 30 minutes.  Remove garlic from oven, pick cloves out of their shells, and place them in a small bowl.  Add 2 tsbp olive oil and mash cloves with a fork, and then spread on baguette slices.  Sprinkle with additional salt and freshly cracked pepper.  Serve.

Serves 1-2.

Tags: appetizers · food

strawberry tomato salad

June 5th, 2019 · 29 Comments

A long time ago, I read Kitchen Confidential by Anthony Bourdain, where he said there were three things that made all the difference between restaurant kitchens and home kitchens.  Those things, if you can’t guess, are fresh herbs, squeeze bottles, and pastry rings.

Those three items, at least to me, were a bit of a revelation.  Fortunately, I live fairly close to a kitchen supply store, so within a few weeks, I’d picked up squeeze bottles and pastry rings.  The squeeze bottles led to lovely dishes like this and this, and fresh herbs had always been a staple of my kitchen.  But those pastry rings — for some reason, I remained a little terrified of them. 

I mean, I used them for desserts fairly regularly.  But here, where I wanted to take a simple summer salad and make it into something special-looking, I had a feeling it was time to get over my fears. 

And wow, they sure did.  Anthony Bourdain knows his stuff!  This was so pretty and elegant, I only wished we had company to serve it to!  So if you’re looking for something to add a little ‘wow’ factor to an everyday dinner (and a really healthy one, at that!), all you need is this little restaurant trick.  Get them on Amazon here, or at your local cooking supply store!

strawberry tomato salad recipe


1 cup cherry tomatoes, diced into very small cubes (about 1/4″ per side)
1 cup small strawberries, trimmed and diced into very small strips (about 1/4″ per side)
1 tsp extra-virgin olive oil
2 tsp aged balsamic vinegar
1/4 teaspoon sea salt
1 ounce goat cheese, crumbled


In small mixing bowl, toss together tomatoes, strawberries, oil, vinegar, and salt. Let marinate at room temperature 10 minutes.

To serve, place the mixture into a 3″ diameter pastry ring on individual plates, pressed to pack lightly.  Remove the rings delicately, top each salad with goat cheese, and serve.

Serves four.

Tags: appetizers · food