Caramelized Onion Tarts With Apples Recipes
FOODCHANNEL EDITOR
Every holiday soiree needs an easy and elegant appetizer to keep guests satisfied until the main event. This recipe from Chef Justine Kelly is just the thing: simple, pretty and delicious, with caramelized onions, apples and grated Gruyère cheese atop store-bought puff pastry. Recipe courtesy of Williams-Sonoma
Provided by By FoodChannel Editor | November 27, 2011 10:02 am
Yield 32
Number Of Ingredients 12
Steps:
- 1 In a large fry pan over medium heat, warm the oil. Add the onions and the 1 teaspoon salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature. 2 3 Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F. Line 2 baking sheets with parchment paper. 4 5 In the same pan over medium heat, melt the butter. Add the apples and sugar and stir to coat the apples. Cook, stirring, until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme and the 1/8 teaspoon pepper. 6 7 Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 tablespoon filling in the center of each square. Season with salt and pepper. 8 9 Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown on top, about 25 minutes. Transfer the baking sheets to wire racks and let the tarts cool to room temperature. Serve at room temperature.
CARAMELIZED ONION TARTS WITH APPLES
Make and share this Caramelized Onion Tarts With Apples recipe from Food.com.
Provided by stefanielutz
Categories < 4 Hours
Time 1h15m
Yield 2 tarts
Number Of Ingredients 6
Steps:
- Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
- Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
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- Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
- Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
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- In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a dough blender, forks, or your fingers until the texture becomes coarse and no pieces are larger than the size of a pea. Mix in the water and vinegar just until a smooth dough forms.
- Place the thinly sliced apples in a colander over a bowl or in the sink. Sprinkle with salt and sugar, then toss to coat. Allow to sit for an hour while preparing the remaining ingredients.
- In a large pot, melt together 2 tablespoons butter and olive oil over medium heat. Add the sage and cook for about a minute to crisp. Mix in the onions and salt. Cook for a minute, then reduce heat to medium low. Cover and cook, stirring occasionally, until golden and caramelized, 30-45 minutes. Transfer the onions to a bowl and allow to cool to room temperature.
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