Apple Onion Tart
Every time I think fruit season is over, a new one begins with even better produce than the season before. Peach and berry season is almost over, and while I’m bummed to say good-bye to all those delicious stone fruits, apple season has just begun! I love apples almost as much as I love peaches and plums.
When I was a kid I went through something like 4-5 apples a day. They had to be Granny Smiths. I wouldn’t touch a Red or Golden Delicious. They were too mushy. I liked my apples hard and crunchy and a little tart. In those days that was either a Pippin or a Granny Smith. Both delicious and both readily available at the grocery store. But now that I’m an adult shopping at the farmer’s market all the time, I’ve discovered so many more varieties! While some of them are still soft and plenty of them are red, there are dozens more that are sweet and tart with a great crunch! The fact that they taste amazing is just an added bonus. While my favorite used to be Granny Smiths (because that was pretty much all I knew) my favorites now change week to week depending on what variety is in season.
I love the Honey Crisps and of course the Fujis (which also seem to be available year round), but I also can’t get enough of the adorable Crimson Golds. They’re all sooooo good right out of the fruit bowl, but they also make amazing desserts and appetizers. This time of year, there’s nothing better than a slice of apple pie fresh from the oven (preferably with a scoop of vanilla ice cream on top). And while I will never turn down pie, that’s not the only option when it comes to cooking with apples. Sure, desserts are the first thing I think of when I have a basket full of apples, but I also love a good savory apple dish. You know, things like pork chops with roasted apples. Or apples and peanut butter. And of course, it’s impossible to get through fall without a nice apple cheddar combination.
Why do apples and cheese or peanut butter go so well together? It’s the whole salt and sweet thing. Salt brings out the sweetness in fruits and desserts. (It’s why you always want to add at least a half teaspoon of salt to cookies or cakes.) The combination of the sweet apples and savory entrees or appetizers hits every flavor section of your palate, making for a more satisfying food experience. It’s why you see proteins paired so often with fruit. Well, this appetizer is no different.
While there’s no meat, there are still plenty of savory ingredients. Not only is there a thin layer of sour cream, the onions are caramelized in olive oil and a little salt. Cooking the onions brings out a rich, almost honey-like flavor. In turn, adding the apples to the olive oil and salt gives them a subtle savory-ness that when paired with the onions, makes for one delectable topping. Those flavors combined with the fact that this recipe can be thrown together in minutes, makes this appetizer a great choice for a fall or winter party. I’ve only made it twice, but it will definitely appear again before apple season ends… probably more than once.
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 apple (such as Honey Crisp or Gala), peeled and sliced
- kosher salt and black pepper
- 1 sheet frozen puff pastry, thawed
- 1/3 cup sour cream
Instructions
- Preheat oven to 400º F; line a baking sheet with parchment paper and set aside.
- Heat oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 10 to 15 minutes. Add the apples, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until just tender, about 2 minutes.
- Place the thawed pastry on the prepared baking sheet and prick all over with a fork. Spread with sour cream, 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 squares and serve.
