Caramelized Onion and Apple Tarts with Gruyere and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 tablespoon(s) vegetable oil |
1 1/2 pound(s) yellow onions halved and thinly sliced |
1 teaspoon(s) kosher salt |
2 tablespoon(s) unsalted butter |
1 pound(s) tart apples peeled and sliced 1/8 thick |
1 teaspoon(s) sugar |
1 1/2 ounce(s) gruyere cheese coarsely grated |
2 tablespoon(s) chives minced |
1 teaspoon(s) thyme chopped |
1/8 teaspoon(s) ground pepper |
1 package(s) frozen puff pastry thawed |
1 piece(s) egg beaten with 2 t water |
Directions:
1. occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the
2. filling cool to room temperature.
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
4. baking sheets with parchment paper.
5. In the same pan over medium heat, melt the butter. Add the apples and sugar and stir to coat the
6. apples. Cook, stirring, until the apples are just starting to caramelize and have softened, about 10
7. minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme and the 1/8 tsp.
8. pepper.
9. Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares
10. about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 Tbs. filling in
11. the center of each square. Season with salt and pepper.
12. Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the
13. pastry is crisp underneath and golden brown on top, about 25 minutes. Transfer the baking sheets to
14. wire racks and let the tarts cool to room temperature. Serve at room temperature. Makes 32 tarts.
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