Savory Apple Tart
I got the idea to make this tart by the over abundance of apples we have…we have a Golden Delicious Apple tree in our back yard…Peter keeps bringing apples home from the property he is working on…and of course, people have been giving us apples (which I do appreciate, don’t get me wrong)…so I have been making applesauce, apple tarts, pies, cakes, and now I’m toying with the idea of making hard-apple cider next!
For this Savory Apple Tart I decided to take a Tomato Tart recipe that I love and tweak it a bit. I used a super easy pie crust recipe that I got out of Sunset Magazine. Peter loved it so much… I only managed to get a single piece of the tart for my picture!
3 cups whole-wheat flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup cold, cubed unsalted butter
1. Whirl together flour, sugar, and salt in a food processor. Add butter and pulse into pea-size pieces. Drizzle 2/3 cup very cold water over crumbs and pulse just until moistened.
2. Turn dough onto a work surface and gather into a ball, turning to combine any dry crumbs.
3. Divide dough in half, form each into a disk, wrap in plastic wrap, and chill at least 30 minutes.
4. Put the dough between 2 sheets of parchment paper and roll into a 13-inch round (or whatever size your tart pan is). Transfer the dough into pan. Pierce the bottom of the crust all over with fork. Refrigerate until firm, about 20 minutes. Meanwhile preheat oven at 350 degrees.
5. Make filling: Heat 1 tablespoon of olive oil in large skillet over medium heat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
2 tablespoons of olive oil
1 large onion, thinly sliced
3 large apples
¼ cup Machego cheese
¼ cup Mozzarella cheese
¼ cup of mayonnaise
3 tablespoons of breadcrumbs
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 teaspoon of chopped fresh thyme
Freshly ground pepper
6. Increase the oven temp to 375. Combine the remaining Machego, Mozzarella, mayonnaise, breadcrumbs, and 2 tablespoons each of chives, parsley, thyme and ¼ teaspoon of salt and pepper and sautéed onion in a bowl. Spread in crust. Arrange the apples on top. Drizzle with the remaining 1 tablespoon of olive oil and season with pepper. Bake until the apples are browned, about 50 minutes.
Peter’s Wine Pick: Zonin Prosecco