Apple-Onion Tart

All I want to do lately is make. I feel more pull toward cozying up at home these days and making things than I did even in winter. Maybe it’s a last push of hibernating impulse before Chicago gets warm and lovely and I am too busy with barbecues and street festivals to do such things as make bread. Or to even turn my oven on for that matter. But for now, I have this great desire to reduce everything to its essential elements and start from scratch.

There’s one notoriously time-consuming item, however, that I’m happy to buy from the store: puff pastry. Apparently, when making it, you must be in a temperature-controlled room so that the layers of (mmmm) butter don’t melt and run while you’re rolling the dough. And the dough must rest in between layers. That’s the beauty of this concoction: layer upon layer of buttery dough with strata of butter in between.

Truly, what can go wrong when puff pastry is involved? You can throw old tires on it and it’ll still probably come out tasting great. Flakey and gorgeous–like making pies out of croissants. Really, puff pastry is never a bad idea.

Here is a very lovely visual demonstration for making puff pastry from scratch. If you’re up for that kind of thing.

Apple-Onion Tart
2 tablespoons olive oil
medium onions, sliced
red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup creme fraiche or sour cream
about 1/2 c. blue cheese, crumbled

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 sprinkle blue cheese on top. Bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.


Tags: , , , , , , , , , , , , , , , , , , , , , ,

About Kate Soto

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: