|Savory Rustic Apple Tart with Caramelized Onions and Pleasant Ridge Reserve Cheese for #Baketogether || || |
Recipe type: dessert
Prep time: 1 hour
Cook time: 40 mins
Total time: 1 hour 40 mins
A savory, rustic tart that features tart-sweet apples, caramelized sweet onions and nutty and fruity Pleasant Ridge Reserve cheese.
- 1 9-inch pie pastry (your favorite recipe or check out the link above for Melissa Clark's pastry), rolled into a roughly 12-inch circle
- 1 very large sweet onion, peeled, sliced in half from root to stem and then sliced very thin in half-moon shapes
- 2 Tablespoons olive oil
- 3/8 teaspoon salt
- freshly ground pepper to taste
- 3 large tart-sweet apples, peeled, cored, quartered and sliced fairly thin (I used Jonagold, but Fuji or a similar apple would work well)
- 3 Tablespoons butter
- 3 Tablespoons honey
- pinch of table salt
- 4 oz Pleasant Ridge Reserve Cheese, grated (Gruyere, Comte or your favorite swiss would work, too)
- 1 egg
- 1 Tablespoon water
- 2-3 teaspoons Demerara sugar
- Make the pastry and put it in the refrigerator to chill for at least two hours. Prepare the onions: warm 2 tablespoons of olive oil in a large saute pan over medium heat. Add the sliced onions and the salt and pepper. Cook, stirring for a few minutes until they begin to soften. Turn the heat to medium-low and cook for another 20-25 minutes until they're very soft and reduced in volume. If there is still liquid in the pan, turn the heat up and stir until the liquid is evaporated and the onions begin to brown. Remove the onions and place them in a small bowl to cool. Clean the saute pan.
- Prepare the apples. In the clean saute pan, melt the butter over medium heat until it begins to brown a bit. Add the apples, stir in the honey and the pinch of salt. Let the apples cook, stirring regularly and carefully, for about 10 minutes. Spoon the apples into another bowl. There may be extra liquid. It's okay to let the apples sit in the liquid, but when you put them in the tart, you'll want to leave the liquid in the bowl.
- Grate the cheese and set aside.
- Preheat the oven to 350 degrees. Cover a rimmed cookie sheet with parchment paper.
- Roll out the pastry to a roughly 12-inch circle, and gently move it onto the parchment paper-covered cookie sheet.
- Leaving a two-inch border of pastry, sprinkle the cheese over the pastry. You'll want to use a very light hand. Gently spread the cooled onions over the cheese followed by the apples. You can spread the apples in a decorative way in concentric circles or simply spoon them over the onion layer.
- Fold the 2-inch pastry border over the fruit. Make the egg wash, using a fork, mix the egg with about 1 Tablespoon of water. Brush the egg wash over the pastry border and then sprinkle the border with the Demerara sugar.
- Bake for 35-40 minutes, checking at 25 minutes and turning the cookie sheet in the oven. The tart is done when the crust is lightly-browned and the apples are lightly brown and bubbling a bit.
Recipe by in medias recipe - Santa Barbara, California food blog with a focus on Farmers Market cooking at http://inmediasrecipe.com/savory-rustic-apple-tart-with-caramelized-onions-and-pleasant-ridge-reserve-cheese-for-baketogether/