Ever since I discovered this recipe for Caramelized Onion Tarts in October, I have served it on any occasion that I can. What can I say, I am a sucker for caramelized onions. It is super easy to make, so tasty and pleases both vegetarians and non-vegetarians alike.
The flakiness of the puff pastry and the creaminess of the creme fraiche is delicately balanced by the tartness of crisp granny smith apple slices and the richness of caramelized onions.
So, so, yummy.
Besides the absolute deliciousness of this dish, I also love this one because you can throw it together in a pinch for unexpected guests. Just freeze a batch of caramelized onions and have the other common ingredients on hand and you'll be ready to go.
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 green apples, thinly sliced
- kosher salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- 1/2 cup creme fraiche or sour cream
- 1/4 c Jameson or Jack Daniels whiskey (optional)
- Heat oven to 400º 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. Pour in whiskey if using, continue to cook 5 minutes. Then stir in ½ teaspoon salt, and ¼ 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 crème fraîche, leaving a ½-inch border. Place layer of thinly sliced apples on top of creme fraiche layer. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving. *recipe adapted from real simple magazine