Recipes Appetizers Hot Appetizers Caramelized Onion and Apple Tarts with Gruyere and Thyme

Caramelized Onion and Apple Tarts with Gruyere and Thyme

Caramelized Onion and Apple Tarts with Gruyere and Thyme is rated 4.3 out of 5 by 15.
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Prep Time: 35 minutes
Cook Time: 65 minutes
Servings: 16

Every holiday soiree needs an easy and elegant appetizer to keep guests satisfied until the main event. This recipe from Chef Justine Kelly is just the thing: simple, pretty and delicious, with caramelized onions, apples and grated Gruyère cheese atop store-bought puff pastry.

Ingredients:

  • 2 Tbs. vegetable oil
  • 1 1/2 lb. yellow onions, halved and thinly sliced
  • 1 tsp. kosher salt, plus more, to taste
  • 2 Tbs. unsalted butter
  • 1 lb. tart apples, peeled and sliced 1/8 inch thick
  • 1 tsp. sugar
  • 1 1/2 oz. aged Gruyère cheese, coarsely grated
  • 2 Tbs. minced fresh chives
  • 1 tsp. chopped fresh thyme
  • 1/8 tsp. freshly ground pepper, plus more, to taste
  • 1 package (1 lb.) frozen puff pastry dough, thawed
  • 1 egg, beaten with 2 Tbs. water

Directions:

In a large fry pan over medium heat, warm the oil. Add the onions and the 1 tsp. salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

In the same pan over medium heat, melt the butter. Add the apples and sugar and stir to coat the apples. Cook, stirring, until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme and the 1/8 tsp. pepper.

Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 Tbs. filling in the center of each square. Season with salt and pepper.

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown on top, about 25 minutes. Transfer the baking sheets to wire racks and let the tarts cool to room temperature. Serve at room temperature. Makes 32 tarts.

Adapted from a recipe by Chef Justine Kelly, The Slanted Door, San Francisco.

Rated 5 out of 5 by from elegant and tasty A bit of a project, but well worth the effort. Guests who limit sugar and fat will find these acceptable. The ingredients blend with a perfect balance to create a new taste.
Date published: 2016-09-11
Rated 5 out of 5 by from Great app with some changes! This is a great little appetizer as you can make it according to the recipe or change it up. I use caramelized shallots for the WOW factor, as they are sweeter. I have used both Gruyere and Goat cheese. I made it one time with Goat cheese, caramelized shallots, pancetta and little dollops of fig preserves, I have used both the puff pastry and the little puff pastry cups, each are equally as good and functional, YUM!
Date published: 2014-05-15
Rated 5 out of 5 by from Scrumptous I have made these tarts on two different occasions. The first time, I followed the recipe and used apples. I thought they were delicious. The second time I substituted pears for apples and WOW! Home run, although I served them for the Super Bowl so perhaps more apt to say, Touchdown!
Date published: 2014-02-08
Rated 4 out of 5 by from Added some chopped walnuts I added some chopped walnuts and used the small Pepperidge Farm Puff Pastry cups (new in the stores and so easy.)
Date published: 2013-12-28
Rated 4 out of 5 by from Tasty and original These tartlets are very good and also original. Served them at a party and everyone was pleasantly surprised by the flavor combination of cheese, apple and onion. They're a little time consuming to make but definitely worth the time. They're even good reheated in the oven as leftovers. I'm still eating them a few days after I made them.
Date published: 2013-09-06
Rated 5 out of 5 by from Perfect Appetizer Great appetizer, I added a little more cheese than the recipe and it was perfect
Date published: 2012-12-26
Rated 4 out of 5 by from Well-received Followed the advice & substituted gorgonzola for the gruyere & added bacon. A bit labor intensive but worth the effort for a special party. Would also recommend checking at 20 minutes since found a bit too much charring when I checked at 22 minutes, even though the cooking seemed right on track when I rotated the pan at 12 minutes.
Date published: 2012-12-14
Rated 3 out of 5 by from Just ok but no real wow factor. I made for my holiday party in 2011. Just ok. Maybe need something else to kick it up a notch. No wow factor. I might give it one more try in the future.
Date published: 2012-11-04
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