Name: Caramelized Onion Tarts With Apples
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 2 medium onions, sliced; 2 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; ½ cup creme fraiche or sour cream

These puff pastry bites combine tart apples with caramelized onions for a unique fall flavor that’s sure to please. Bake a few tarts for a dinner-party appetizer or a book club snack—or make one for a light meal served alongside a kale or perfectly fall mixed green salad. You’ll start by cooking sliced onions over the stovetop, then stirring in chopped-up apples and a bit of salt and pepper. That mixture then gets spread over puff pastry and crème fraiche, which all goes in the oven for roughly half an hour. Use a pizza cutter to cut the tart into small pieces and serve.

Caramelized Onion Tarts With Apples

olive oil

onions,

red apples (such as Braeburn

kosher salt and black pepper

puff pastry

creme fraiche

Heat oven to 400&ordm; 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, &frac12; teaspoon salt, and &frac14; 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 cr&egrave;me fra&icirc;che, leaving a &frac12;-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.


This is great as an appetizer or light meal with salad.  I also add crumbled goat cheese which adds a nice contrast to the sweetness of the apples and onions. Generally I bake one off and throw one in the freezer to keep on hand.  Always bakes off nicely.

Made this for the recipe club, and it was well liked!  Used vidalias, but regular onions would have been fine, and maybe more interesting.  Took longer to cook than stated. Used a pizza stone, but I did need to remove the outer squares and return the middle to the oven for a few more minutes. Great fall appetizer.

anyone try it with just refrigerated Pillsbury crescent roll dough rolled out? And if so, how did you adjust the baking time? I don't know if I've seen frozen puff pastry at my grocery store.

Thanks, Grammy85032, for doing the math on this one. much appreciated!
p.

OR, when you PRINT, there is a choice at the upper left corner for 3x5 or 4x6!  Sorry, I should have looked first.

Actually no, filo comes in paper thin sheets that dry out quickly if not buttered, while puff pastry is a thick sheet of dough that rises when you bake it.  

This is a great appetizer....can substitute Mascarapone for the creme fraiche, which I did and it was delicious.  It is perfect with red wine and served at room temperature.  I did have problem with getting it to cook evenly in the center...could be my 40 year old oven!  

I wish you could configure the ability to print your recipes in th 3X5 or 4X6 format with a picture. I especially like to have a picture when I don't make the recipe right away.  I especially love appetizers and other dishes I can make ahead of the time so I can also enjoy the gathering.  

Served this to friends, they all loved it.  We were dubious about the combination of onions and apples, so I added a sprinkling of rice vinegar.  I have to admit that I've found you can put just about anything on puff pastry and people will love it.  I agree that a pizza stone may help, the middle was a bit soft, but yummy.  Very easy to make and serve.

this is excellent... completely appropriate as an appetizer or even as a savory brunch item. it's fine to sit for a bit. i would reco cooking it on a preheated pizza stone to ensure crispness throughout. creme fraiche version tastier than the sour cream version (just being honest). it cooks and browns faster in a convection oven so check it 10 minutes before you think it should be done, or knock it down about 25 degrees.

i made this recipe today and it turned out pretty good. i used sour cream instead of creme fraiche. i might try the phylo dough method next time. 

i cut the recipe in half and i accidentally over-salted, oops! but it tasted fine. 

my husband suggested adding cinnamon next time and using less onions. 

and i think i needed to cut the apples thinner too. 

LOVED this recipe. I did use phylo dough--about 8 sheets w/spray olive oil between sheets. It worked well to lower the calories, but it got soggy after an hour which made them less desirable. Also, I added 1 tsp. balsamic vinegar to the onion/apple mixture--delish! This is one of my go-to recipes for apps now. 

Is Philo or filo dough a substitute for Puff Pastry?

so good.  rave reviews from everyone who ate it.  will definitely make again. i used sour cream instead of creme fraiche.

I haven't made this yet, but I plan to. I might substitute goat cheese for the creme fraiche or sour cream. Yummmm...

Caramelized Onion Tarts With Apples

Total: 55 minutes

Servings: 2

Cost: $11.29 /serving

Author : Sara Quessenberry

Ingredients

Instructions

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