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

Turkey, Tomato and Brie Panini

May 29th, 2019 · 7 Comments

Turkey, Tomato and Brie Panini from Sugarlaws

Sometimes, the simplest meals are the best.  Bread and cheese is one of those examples, and this sandwich is only a slight step beyond that.  Perfect for lunch on a day where it’s just starting to get chilly and you want something warm and hearty that you don’t have to slave all day over.  And there’s something a little more special about paninis, compared to plain old turkey sandwiches.

The New York City marathon is in a few more weeks, and although I’m not running this year, just thinking about it makes me remember all the days of turkey salads and turkey sandwiches I ate when my vegetarian diet wasn’t cutting it.  I still eat mostly vegetarian dishes now, as I’m sure you can tell from reading this site, but I have a soft spot in my heart for all those turkey lunches.  And good luck to everyone who is running this year!

Also, in case anyone has been having trouble finding old recipes, I have *finally* updates the archives!  So check out all my old recipes here, or old style posts here.  If there’s something you’ve been trying to find and couldn’t do it using the search function, try there.

Turkey, Tomato and Brie Panini from Sugarlaws

Turkey, Tomato and Brie Panini Recipe

2 large ciabatta rolls
1/4 pound turkey
4 ounces brie cheese, sliced
2 plum tomatoes, sliced
Olive oil


Slice the ciabatta roll in half and fill with the tomatoes, brie and turkey.  Brush olive oil over the top and bottom of the sandwich, and grill in a panini press for about five minutes, or until the cheese is melted and the tops are marked.  Cut in half, and serve.

Makes 2 sandwiches.

Turkey, Tomato and Brie Panini from Sugarlaws

Tags: food · main dishes

Perfect Roast Chicken

May 27th, 2019 · 24 Comments

Perfect Roast Chicken from Sugarlaws

Why, oh why, does anyone ever remove the skin from a chicken?

Ah, ok, calories, fat.  But there is a time and a place for boneless, skinless chicken breasts (which I find, frankly, completely unappealing) and there is a time for perfect, crispy, golden roasted chicken.

When we made roast chicken in a cooking class I took a few years ago, we did it using a traditional french technique — compound butter, and a lot of it, stuffed inside the chicken’s skin, to melt and tenderize the meat.  But when I am cooking at home, butter is for baking, and that’s that.  For just about anything involving cooking, I use olive oil.

But butter is solid at room temperature, and obviously olive oil is not — and therefore, inherently, much harder to stuff into pockets of chicken skin.  But with a little garlic powder and salt, I think I managed to get more than enough of it in — the meat was seasoned, moist and had tons of flavor, no butter necessary.  And the best part, of course, the crispy, browned skin, was even better.

And this is a simple, easy, no-fuss recipe.  No rotating the chicken every ten minutes, no basting.  Just put it in, turn on the oven, and broil a bit at the end if its skin isn’t golden enough for you.  Perfect for a summer dinner party, no planning ahead necessary.

Perfect Roast Chicken from Sugarlaws

 Perfect Roast Chicken

1/2 roast chicken (or use a whole chicken and double the recipe)
1/2 cup olive oil (use good quality, but not extra virgin)
1 tbsp salt
1 tsp black pepper
1 tbsp garlic powder

Preheat your oven to 450 degrees.  Mix together the olive oil and spices until evenly combined.  Gently rub the olive oil mixture beneath the skin of the chicken, pulling the skin away very carefully, with your fingers, so you don’t break it.  For any places where the skin won’t pull away easily, rub the olive oil mixture on the outside of the bird.  Rub any remaining olive oil all over the outside of the chicken’s skin.

Roast at 450 degrees for 50 minutes to 1 hour, until a thermometer inserted into the thickest part of the meat reads 165 degrees.  Broil for 1-2 minutes if the chicken isn’t sufficiently browned but the temperature has reached 165.  Allow to rest for 10 minutes, and serve.

Perfect Roast Chicken from Sugarlaws

Tags: food · main dishes