Cheesy Apple and Onion Puff Pastry Tart
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Recipe Intro From lisathompson
This cheesy apple and onion tart hits all the right notes: sweet, savory, herby, and a little salty. Fan out slices of a naturally red Lucy™ Apple and a Lucy™ Glo Apple that are as beautiful as they are delicious! Store-bought puff pastry is the freezer staple you don’t want to be without when it comes to fall entertaining, and this tart is just the ticket when you need something impressive that comes together impressively fast!
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Recipe Card
ingredients
- 1 sheet puff pastry, thawed if frozen
- 1 Lucy™ Apple
- 1 Lucy™ Glo Apple
- 1/2 small red onion, peeled and sliced ¼” thick
- 1 (8 ounce block) cheddar cheese
- Fresh thyme
- Fresh sage
- Fresh rosemary
- Olive oil
- Kosher salt
- Black pepper
Method
Step 1
Preheat oven to 400F degrees.
Step 2
Roll thawed puff pastry sheet with a rolling pin on a sheet of parchment paper into a rectangle about ⅛” thick. Carefully score a border ⅓” from the edge on each side (this forms the sides of the pastry when it puffs in the oven). Transfer to refrigerator until ready to assemble.
Step 3
Make 4 lengthwise cuts around the core of the Lucy Apple and Lucy Glo Apple to slice them into lobes. Slice each about ¼” thick, then group the slices into about 9 groups, each with 4-5 slices, saving the rounded edges for snacking or another baking project. Fan out the slices for a pretty effect.
Step 4
Grate about 1 heaping cup of the cheddar cheese, then thinly slice 12 rectangles off the block.
Step 5
Sprinkle shredded cheddar cheese over the puff pastry, making sure to stay inside the scored border. Add fresh thyme leaves to taste. Add one group of apples vertically, then place another group horizontally, then a third vertically again. Repeat with two more rows of apples, each alternating direction.
Step 6
Sandwich some sliced onion in between two slices of thinly sliced cheddar cheese and wedge between each section of apples.
Step 7
Drizzle apples and onions with a little olive oil and season with kosher salt and black pepper, to taste. Top with fresh sage and rosemary leaves. Bake for about 15 minutes on the top third of the oven, then transfer to the bottom third of the oven to crisp the bottom for another 7-10 minutes, until golden brown and bubbling.
Step 8
Let tart cool slightly before cutting into 9 pieces and enjoy warm or at room temperature.