Sunday, November 6, 2011

Caramelized Onion and Apple Tarts with Gruyere

Two words that can stop me in my tracks are "Caramelized Onions".  Then add some melted cheese and slap a flaky, buttery piece of puff pastry under it, you've just become my new best friend. 

If you're looking for a special appetizer to completely blow away your friends and family, you have found it!  I was given a sample of one of these little pillows of all that is good at a gourmet cooking gadget store last weekend.  We were told this was one of their sales associates' creations and they were giving out copies of the recipe with no name on the paper, just the words, The Slanted Door.  So I couldn't wait to make these babies for our little LSU/Alabama football get together last night.  They were a huge hit, even with the teenage picky eaters.  You can bet they will be on the menu for Thanksgiving!

2 tablespoons olive oil
3 medium sized sweet yellow onions, halved and thinly sliced
Kosher salt and freshly ground black pepper 
2 tablespoons butter
2 tart apples, peeled, cored and sliced thin
1 teaspoon granulated sugar
2 cups  shredded Gruyère cheese
2 tablespoons minced scallions
1 teaspoon chopped fresh thyme
1 package frozen puff pastry dough, thawed
1 egg, beaten
2 tablespoons water

In a large skillet over medium heat, warm up the oil. Add the onions and sprinkle with about 1 teaspoon salt and saute, stirring occasionally, until the onions begin to carmelize, about 20-25 minutes. Transfer to a large bowl and aloow the onions to cool.

Place your oven racks, one in the upper third and the other in the lower third of an oven.  Preheaoven to 400 degrees F.  Line 2 baking sheets with parchment paper.

In the same skillet over medium heat, melt the butter. Add the apples and sprinkle with the sugar and stir to coat the apples. Saute, 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 a dash of pepper.

Cut the puff pastry into 2-inch squares and place on the prepared baking sheets.  Space the squares about 1 inch apart. I used a flutes pastry cutter, thinking the pastry would look really pretty once it was baked. When it was all said and done, the edges were smooth, but it helped me cut them evenly.

Slightly beat the egg and blendin the 2 tablespoons of water.  Brush the egg mixture on each pastry square.

Place 1 heaping tablespoon of the 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. When you rotate the pans, the pastry make seem to deflate a little bit, but don't worry, your tarts will be just fine.

Transfer the baking sheets to wire racks and let the tarts cool to room temperature. Serve at room temperature.

Go make these.  Try them before Thanksgiving, it's important.


Mr. Bill said...

Thanks Katherine...that will be a treat to prepare and serve! ...with a "sip" of Moscato.

Dee said...

This seems to be calling my name this afternoon. They look wonderful & I only wish the scent would carry here to Texas on this overcast day. Have a wonderful weekend.

Shelley said...

You had me at carmelized onions....

Candy said...

Caramelized onions stop me in my tracks too! These are beautiful and sound delicious.

The Japanese Redneck said...

I want to be friends with them too!

teresa said...


Big Dude said...

I'm with you - caramelized onion and Swiss cheese on a pastry - has to be delicious.

Marjie said...

The same game was on the TV here, but no snacks were served. Can't spoil the dudes too much, now can I?

MaryBeth said... delish are these? I would love to try one...

Claudia said...

This has it all - those luscious onions, melted cheese and some apple thrown in - for health benefits?

Becca's Dirt said...

Wow that sounds good Katherine. Can you believe I have never tried Guyere cheese. This sounds like a good time to try it and with carmelized onions to boot. Love those onions.

Chris said...

Seriously great looking appetizer or finger food there, Katherine! Caramelized onion does kick butt whether on a steak or on a tart, don't they?

~~louise~~ said...

Hi Katherine! Just popped over from Tracy's Pin board and I'm so glad I did. Everything looks so delicious! (saw that Crawfish & Shrimp Lasagna too, yum!)

Caramelized Onions and Apples oooh la la...

Thanks for sharing....