Apple and Caramelized Onion Tart
An autumnal treat
Ingredients
- 3 medium onions thinly sliced sweet varieties like Vidalia work wonderfully
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 medium apples thinly sliced Honeycrisp or Granny Smith provide ideal texture and flavor
- 2 tablespoons fresh thyme leaves rosemary makes an excellent alternative
- 1 cup Gruyère cheese grated can substitute with goat cheese or sharp cheddar
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 egg beaten for egg wash
- 1 tablespoon honey optional
- 2 tablespoons balsamic glaze for drizzling
Instructions
- Core the apples and slice them thinly (about ⅛-inch thick).
- Preheat your oven to 400°F. On a floured surface, roll the dough into a 12-14 inch circle about ⅛-inch thick. Transfer to a lined baking sheet.
- Spread the Dijon mustard over the dough, leaving a 2-inch border around the edge. Sprinkle half of the Gruyère cheese over the mustard. Arrange the caramelized onions evenly over the cheese, then layer the apple slices on top in an overlapping pattern. Sprinkle with fresh thyme leaves, the remaining cheese, and season with salt and pepper.
- Fold the dough border over the filling, pleating as you go to create a rustic edge. Brush the exposed dough with beaten egg for a golden finish. Bake for 40-45 minutes until the crust is golden brown and the apples are tender. For the final 5 minutes, you can drizzle a little honey over the apples if desired.
- Remove from the oven and let cool for 5-10 minutes. Drizzle with balsamic glaze just before serving.