Apple And Onion Tart Food

APPLE-ONION TARTS

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.

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

SQUASH, APPLE AND ONION TART

Steps:

• Make crust: Preheat oven to 400 degrees F (220C).
• Roll out dough 1/8 inch thick on a lightly-floured surface and fit it into a 9 ½ inch square flan form set on a baking sheet, leaving a ¼ inch overhang.
• Fold overhang inward onto the sides of the shell and press firmly against the flan form.
• Prick shell lightly with fork and chill for 30 minutes or freeze for 15.
• Line pastry with foil and fill with pie weights.
• Bake in lower third of oven for 15 minutes.
• Remove weights and foil and bake shell a further 5-8 minutes, or until golden.
• Let cool.
• Make filling: In a large skillet, heat oil over moderately-high heat until hot but not smoking.
• Stir in onions, garlic and season to taste.
• Cook mixture, covered, over low heat, stirring occasionally, for 20-25 minutes, or until onions are softened.
• Add sage, thyme and cream, bring to boil, and simmer, stirring occasionally, for 3-5 minutes, or until thickened.
• Let onion mixture cool.
• (may be made 1 day ahead) Spread onion evenly into pastry shell.
• Peel and halve apple lengthwise, core, and slice very thin crosswise.
• Arrange apple and squash slices decoratively, overlapping, covering onion.
• Season with salt and top with butter.
• Preheat oven to 375 degrees F (190C).
• Bake in upper third for 15 minutes.
• Cover tart with foil and bake for 30 minutes more, or until squash is tender.
• Let tart cool for 20 minutes before removing from flan form.
• Serve warm or at room temperature.

MUSTARD, SAUSAGE & APPLE TART

Steps:

• Heat oven to 200C/fan 180C/gas 6. Cut the sausages into large chunks - it's easiest with a sharp pair of kitchen scissors. Put the onion, apple and sage into a bowl, drizzle over a little oil and toss well.
• Unroll the pastry directly onto a large, flat baking sheet. With a sharp knife, score a border inside the pastry, about a thumbwidth from the edge. Spread the mustard over the pastry, keeping within the border, then scatter over the sausage chunks and onion mix. Season to taste, then bake for 20 mins, until the sausage is cooked through, the onion and apple are starting to turn golden and the pastry edges are well puffed and golden. Cut into slices and serve with salad or chips.

CARAMELIZED ONION TARTS WITH APPLES

Steps:

• Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
• Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.