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Gallery Apple-Onion Tarts Credit: John Kernick Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick 8 medium yellow onions, halved and thinly sliced 3 tablespoons cider vinegar 1/2 teaspoon coarse salt All-purpose flour, for dusting Rosemary-Manchego Tart Dough 1 cup coarsely grated manchego cheese (2 to 3 ounces) Freshly ground pepper, to taste

Gallery Apple-Onion Tarts Credit: John Kernick

Recipe Summary Servings: 6

Apple-Onion Tarts      Credit: John Kernick

Apple-Onion Tarts

Credit: John Kernick

Apple-Onion Tarts

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick 8 medium yellow onions, halved and thinly sliced 3 tablespoons cider vinegar 1/2 teaspoon coarse salt All-purpose flour, for dusting Rosemary-Manchego Tart Dough 1 cup coarsely grated manchego cheese (2 to 3 ounces) Freshly ground pepper, to taste

Directions

Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.

On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.

Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

Reviews (5)

 Add Rating & Review     20 Ratings   5 star values:        9    4 star values:        5    3 star values:        3    2 star values:        2    1 star values:        1

Reviews (5)

Add Rating & Review     20 Ratings   5 star values:        9    4 star values:        5    3 star values:        3    2 star values:        2    1 star values:        1

Add Rating & Review

20 Ratings 5 star values: 9 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 1

20 Ratings 5 star values: 9 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 1

20 Ratings 5 star values: 9 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 1

  • 5 star values: 9 4 star values: 5 3 star values: 3 2 star values: 2 1 star values: 1

    Martha Stewart Member     Rating: Unrated       09/27/2011   Oleg! big question, could you do this ahead and freeze??? I would love to do it all ahead and have ready to pop in oven,  

Martha Stewart Member     Rating: Unrated       09/14/2010   Okay, first this: this is really delicious. Secondly, editors, please listen: THIS IS NOT EVERYDAY FOOD!!!! This is food for when your vegetarian gay boss and his husband come for dinner and you really want to impress them. This is a very labor-intensive recipe. I feel like I was flimflammed by this recipe. I started cooking about 5 pm and didn't serve dinner until freakin' EIGHT PM!!! I will make it again on a weekend night when I have plenty of time. Jesus.  

Martha Stewart Member     Rating: Unrated       12/31/2007   These are not for the faint of heart but the delicious results are well worth all the work that goes into these little tarts. Positively divine!l  

Martha Stewart Member     Rating: Unrated       12/04/2007   I had this at a friend's home the other night and it was to die for!!!!  

Martha Stewart Member     Rating: Unrated       11/14/2007   This was great! I will make again.

    Martha Stewart Member

    Rating: Unrated 09/27/2011

Oleg! big question, could you do this ahead and freeze??? I would love to do it all ahead and have ready to pop in oven,

Rating: Unrated

Rating: Unrated 09/14/2010

Okay, first this: this is really delicious. Secondly, editors, please listen: THIS IS NOT EVERYDAY FOOD!!!! This is food for when your vegetarian gay boss and his husband come for dinner and you really want to impress them. This is a very labor-intensive recipe. I feel like I was flimflammed by this recipe. I started cooking about 5 pm and didn’t serve dinner until freakin’ EIGHT PM!!! I will make it again on a weekend night when I have plenty of time. Jesus.

Rating: Unrated 12/31/2007

These are not for the faint of heart but the delicious results are well worth all the work that goes into these little tarts. Positively divine!l

Rating: Unrated 12/04/2007

I had this at a friend’s home the other night and it was to die for!!!!

Rating: Unrated 11/14/2007

This was great! I will make again.

All Reviews for Apple-Onion Tarts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apple-Onion Tarts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest