Best Apple Onion Tarts Recipes

CARAMELIZED ONION AND APPLE TARTS WITH GRUYERE AND THYME image

Yield 32 tartlets

Number Of Ingredients 12

2 Tbs. vegetable oil
1 1/2 lb. yellow onions, halved and thinly sliced
1 tsp. kosher salt, plus more, to taste
2 Tbs. unsalted butter
1 lb. tart apples, peeled and sliced 1/8 inch thick
1 tsp. sugar
1 1/2 oz. aged Gruyère cheese, coarsely grated
2 Tbs. minced fresh chives
1 tsp. chopped fresh thyme
1/8 tsp. freshly ground pepper, plus more, to taste
1 package (1 lb.) frozen puff pastry dough, thawed
1 egg, beaten with 2 Tbs. water

Steps:

In a large fry pan over medium heat, warm the oil. Add the onions and the 1 tsp. 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. 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. 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 tsp. pepper. 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 Tbs. filling in the center of each square. Season with salt and pepper. 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. Makes 32 tarts.

Apple-Onion Tarts image

Provided by Martha Stewart

Number Of Ingredients 10

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

Steps:

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.