And the Winner Is… Caramelized Onion Tart with Apples

I love the Oscars – the glitz, the glam, the spectacle. And munching lovely appetizers while watching the show is a long-held tradition. Sadly, the Oscars comes at time of the year when our local produce is not putting on such a show. There are lots of dark, drab colors and lackluster shapes and forms at the farmer’s markets these days…not exactly inspiring for a dish appropriate for a swank Oscar fete. Or so I thought.

It’s amazing what a little caramelizing and some puff pastry can do. I found this recipe in the Real Simple archives and thought it would be just the ticket. And it did not disappoint.

In contrast to the often overly loquacious acceptance speeches of our friends in Hollywood, I will keep this short and sweet and leave it at that. On to the recipe. Enjoy!

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Caramelized Onion Tarts with Apples

Makes 2 tarts

Adapted from Real Simple


  • 2 medium yellow onions
  • 2 red apples (i.e. Braeburn)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 2 sheets frozen puff pastry, thawed
  • 1/2 cup crème fraîche, sour cream or soft goat cheese
  • 2 teaspoons fresh thyme (optional, though highly recommended)


Heat oven to 400º F.

Peel the onions, cut in half and thinly slice. Cut the apples in quarters, remove the core and cut each quarter into thin slices.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, 15 to 17 minutes. Stir in the apples, a pinch of salt and pepper, and cook until just tender, 3-5 minutes. The apples will still be a bit crisp inside and slightly warmed throughout.

Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, sour cream or goat cheese*, leaving a ½-inch border. Top with the onion mixture, sprinkle with fresh thyme and bake until the pastry is crisp and browned, 30 to 35 minutes. To enhance the browning process, spray lightly with olive oil cooking spray after about 20 minutes. Cut into pieces before serving.

*To experiment, I slathered half with goat cheese that was room temperature and easy to spread. I slathered the other half with sour cream. Personally, I prefer the piquant flavor of the goat cheese, however the sour cream option is savory and delicious as well.


I made the onion and apple mixture in advance and left it in a covered bowl at room temperature for an hour before assembling. You can also prepare and save the mixture a day or so in advance and keep it in the refrigerator in a sealed container, bringing up to room temperature before preparing.

I also froze one sheet for later use. I placed it on a parchment-lined baking sheet and chilled in the freezer for an hour, then wrapped it in plastic wrap. To cook, I baked it frozen at 400º F for approximately 45 minutes.

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2 Responses to “And the Winner Is… Caramelized Onion Tart with Apples”

  1. This is a great idea… I love the freezing tips! I use puff pastries with cheese toppings and vegetables, this will definitely by on my next party

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