Caramelized Onion & Apple Slab Tart

Saturday, December 13, 2014

Caramelized onion and apple tart by Eve Fox, The Garden of Eating, copyright 2014

Onions and apples and cheese, oh my! The combination of gooey, rich cheese, nutty, mellow onions and sweet apples is not to be missed.

Apples by Eve Fox, The Garden of Eating, copyright 2014

I made this one by rolling out a batch of pie crust into one flat sheet, layering on the onions, apples, cheese and thyme and then baking until golden and crisp. The easier option would be to use puff pastry and the results would undoubtedly be buttery, crispy and delicious.

In terms of cheese, I used Cabot sharp white cheddar which I find to be quite tasty and some Parmesan. I'm also a big fan of Kerrygold's Dubliner Irish cheddar for its sweet, nutty flavor, and Gruyère would also be nice.

CABOT Seriously Sharp Cheddar by Eve Fox, The Garden of Eating, copyright 2014

The prep consists of making the dough (or skip this whole step and just use puff pastry - Dufour's is the best you can get, in my opinion.)

Stretching the tart dough out by Eve Fox, The Garden of Eating, copyright 2014

Followed by a bunch of slicing of apples and onions and shredding of cheese. I'd recommend using a hand-held mandolin for the apples to speed things up and to get really thin slices.

Grated cheddar and Parmesan cheeses by Eve Fox, The Garden of Eating, copyright 2014

Followed by a long, slow saute to get everything really soft and sweet.

Caramelizing the onions by Eve Fox, The Garden of Eating, copyright 2014

Then some spreading.

Spreading the caramelized onion and apple mixture out on the tart dough by Eve Fox, The Garden of Eating, copyright 2014

And sprinkling.

Sprinkling shredded cheese on the tart by Eve Fox, The Garden of Eating, copyright 2014

Then some baking.

Caramelized onion and apple tart just out of the oven by Eve Fox, The Garden of Eating, copyright 2014

Then you eat it. Simple and delicious.

Caramelized onion and apple tart by Eve Fox, The Garden of Eating, copyright 2014

-- print recipe --Caramelized Onion & Apple Slab Tart
Serves 6-8 as an appetizer or 4 as an entree with a hearty salad

Ingredients

* A single pate brisee dough or 2 sheets of puff pastry
* 2 apples, cored and thinly sliced or mandolined - you can leave the skin on or peel them, it's up to you
* 2 large onions, peeled and thinly sliced
* Leaves from 3 sprigs of fresh thyme
* 1 cup grated cheddar cheese
* 1 cup grated Parmesan, Romano or Gruyère cheeses
* Sea salt and freshly grated black pepper to taste
* 2 Tbsps butter or olive oil - or a mix of the two
* A splash of stock, balsamic vinegar or water to deglaze the pan

Directions

1. Preheat the oven to 400°F.

2. Caramelize the onions. Melt the butter (or heat the oil) in a large heavy frying pan then add the onions and cook over medium-low heat for a loooong time, stirring every 5-10 minutes to keep them from burning. Once they're finished cooking, deglaze the pan with a little wine, stock or balsamic vinegar and salt to taste. Please note that to truly caramelize onions, it can take up to an hour, depending on how big the onions are. If you don't have time for this, just saute them for a few minutes - they'll still be delicious.

3. Roll out the dough or lay out the puff pastry on a heavy baking sheet. Top with the caramelized onions, the thinly sliced apples and the cheese then sprinkle with salt and pepper and bake for 20-25 minutes (checking it at 15 just to be sure you're not burning the crap out of it somehow) or until the crust is golden brown and the cheese is bubbly with nice crisp areas.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

4 comments:

john said...

Nice blog. Thanks for sharing this to us and it helped me a lot. Looking forward for the next! GBU

Mary B. said...

I happened across your blog and I'm so glad I did. Everything looks so yummy and right up my alley. You also live in my absolute favorite part of NY! I'm totally jealous! I'll be keeping up on your posts. Thanks for sharing...

Anonymous said...

Hi what type of apple do you suggest? Thanks!

Eve Fox said...

Hi, any kind of apple will do!

Saturday, December 13, 2014

Caramelized Onion & Apple Slab Tart

Caramelized onion and apple tart by Eve Fox, The Garden of Eating, copyright 2014

Onions and apples and cheese, oh my! The combination of gooey, rich cheese, nutty, mellow onions and sweet apples is not to be missed.

Apples by Eve Fox, The Garden of Eating, copyright 2014

I made this one by rolling out a batch of pie crust into one flat sheet, layering on the onions, apples, cheese and thyme and then baking until golden and crisp. The easier option would be to use puff pastry and the results would undoubtedly be buttery, crispy and delicious.

In terms of cheese, I used Cabot sharp white cheddar which I find to be quite tasty and some Parmesan. I'm also a big fan of Kerrygold's Dubliner Irish cheddar for its sweet, nutty flavor, and Gruyère would also be nice.

CABOT Seriously Sharp Cheddar by Eve Fox, The Garden of Eating, copyright 2014

The prep consists of making the dough (or skip this whole step and just use puff pastry - Dufour's is the best you can get, in my opinion.)

Stretching the tart dough out by Eve Fox, The Garden of Eating, copyright 2014

Followed by a bunch of slicing of apples and onions and shredding of cheese. I'd recommend using a hand-held mandolin for the apples to speed things up and to get really thin slices.

Grated cheddar and Parmesan cheeses by Eve Fox, The Garden of Eating, copyright 2014

Followed by a long, slow saute to get everything really soft and sweet.

Caramelizing the onions by Eve Fox, The Garden of Eating, copyright 2014

Then some spreading.

Spreading the caramelized onion and apple mixture out on the tart dough by Eve Fox, The Garden of Eating, copyright 2014

And sprinkling.

Sprinkling shredded cheese on the tart by Eve Fox, The Garden of Eating, copyright 2014

Then some baking.

Caramelized onion and apple tart just out of the oven by Eve Fox, The Garden of Eating, copyright 2014

Then you eat it. Simple and delicious.

Caramelized onion and apple tart by Eve Fox, The Garden of Eating, copyright 2014

-- print recipe --Caramelized Onion & Apple Slab Tart
Serves 6-8 as an appetizer or 4 as an entree with a hearty salad

Ingredients

* A single pate brisee dough or 2 sheets of puff pastry
* 2 apples, cored and thinly sliced or mandolined - you can leave the skin on or peel them, it's up to you
* 2 large onions, peeled and thinly sliced
* Leaves from 3 sprigs of fresh thyme
* 1 cup grated cheddar cheese
* 1 cup grated Parmesan, Romano or Gruyère cheeses
* Sea salt and freshly grated black pepper to taste
* 2 Tbsps butter or olive oil - or a mix of the two
* A splash of stock, balsamic vinegar or water to deglaze the pan

Directions

1. Preheat the oven to 400°F.

2. Caramelize the onions. Melt the butter (or heat the oil) in a large heavy frying pan then add the onions and cook over medium-low heat for a loooong time, stirring every 5-10 minutes to keep them from burning. Once they're finished cooking, deglaze the pan with a little wine, stock or balsamic vinegar and salt to taste. Please note that to truly caramelize onions, it can take up to an hour, depending on how big the onions are. If you don't have time for this, just saute them for a few minutes - they'll still be delicious.

3. Roll out the dough or lay out the puff pastry on a heavy baking sheet. Top with the caramelized onions, the thinly sliced apples and the cheese then sprinkle with salt and pepper and bake for 20-25 minutes (checking it at 15 just to be sure you're not burning the crap out of it somehow) or until the crust is golden brown and the cheese is bubbly with nice crisp areas.

You might also like:
For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

4 comments:

john said...

Nice blog. Thanks for sharing this to us and it helped me a lot. Looking forward for the next! GBU

Mary B. said...

I happened across your blog and I'm so glad I did. Everything looks so yummy and right up my alley. You also live in my absolute favorite part of NY! I'm totally jealous! I'll be keeping up on your posts. Thanks for sharing...

Anonymous said...

Hi what type of apple do you suggest? Thanks!

Eve Fox said...

Hi, any kind of apple will do!