Caramelized Onion And Apple Tarts With Gruyere And Thyme Food

FOODCHANNEL EDITOR

Steps:

• 1 In a large fry pan over medium heat, warm the oil. Add the onions and the 1 teaspoon 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. 2 3 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. 4 5 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 teaspoon pepper. 6 7 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 tablespoon filling in the center of each square. Season with salt and pepper. 8 9 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.

CARAMELIZED ONION AND APPLE TARTS WITH GRUYERE AND THYME

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.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

CARAMELIZED ONION TART

Steps:

• Prepare pastry: In large bowl, combine flour and 1/4 teaspoon salt. With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
• Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together. Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If chilled overnight, let dough stand 30 minutes at room temperature before rolling.).
• On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Carefully place dough in 9-inch round tart pan with removable bottom. Gently press dough onto pan bottom and up side, without stretching. Fold overhang in and press dough against side of pan so it extends 1/8-inch above pan rim. Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
• Preheat oven to 425°F Place pan with tart shell on cookie sheet. Line tart shell with parchment or foil and fill with pie weights or dried beans. Place in oven and bake 15 minutes.
• Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs, transfer 1 tablespoon beaten eggs to cup. To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside.
• In 12-inch non-stick skillet, heat oil on medium 1 minute. Add onion, cook 20 minutes or until golden, stirring occasionally.
• Remove parchment and weights from pie shell; brush with egg from cup to seal. Bake tart shell 10 to 12 minutes longer or until golden. Transfer pan with tart shell to wire rack.
• Spread onion evenly into warm tart shell; sprinkle with Gruyere. Carefully pour egg mixture over onion. Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center. Cool on wire rack 10 minutes to serve warm. Removed side of pan before serving.

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.