When you need a last-minute dessert, you turn to a tart. Why not do the same for appetizers? This savory apple tart (with plenty of Gruyere!) will get everyone’s appetite going.
Apple, Gruyere, Onion and Fresh Thyme Tart
- 3 tablespoons unsalted butter
- 1 medium onion, peeled, halved lengthwise and thinly sliced
- Salt and freshly ground pepper, to taste
- 2 Granny Smith apples, peeled, quartered, cored and thinly slicked
- 1 teaspoon sugar
- 1/4 pound aged gruyere, grated (rind removed)
- 1 sheet frozen store-bought puff pastry, thawed
- 1 egg beaten with 1 tablespoon water
- Fresh thyme, to taste
Preheat the oven to 400°F.
Prepare the filling:
1. In a skillet melt 2 tablespoons butter over medium-low heat.
2. Add the onions and cook, string occasionally until the onions are golden brown and caramelized, approximately 30 to 40 minutes.
3. Transfer to a bowl, season with salt and pepper and set aside to cool.
4. In the same pan, heat the remaining butter over medium heat.
5. Add the apple slices and stir to coat. Sprinkle sugar over top and continue to cook until apples start to caramelize and slightly soften.
6. Add cooked apples and the Gruyere to the onions. Toss to combine.
Assemble the tart:
1. Unfold the thawed puff pastry on a piece of parchment paper.
2. Roll the pastry, just a bit to form a longer rectangle. Cut 1/2-inch strip off each side of the pastry and set aside.
3. With a pastry brush, brush the egg mixture over the large piece of pastry. Place the two longest strips of pastry on the longer edges of the large piece of pastry, then place the two shorter strips on the shorter edges of the pastry. If any of the strips hang over, tuck them underneath.
4. Brush the strips lightly with the egg mixture.
5. Top the pastry with the filling and spread evenly. Bake for 15 to 18 minutes or until pastry is golden brown and filling is bubbly.
6. Remove from oven and cool on a cooling rack for 10 minutes. Top with fresh thyme. Transfer to a cutting board and cut into slices.