Carmelized Onion and Apple Tartlets
Posted by Chammer
I made this as an appetizer for Bunco, but I wanted to make it my own. Lots of recipes called for Puff Pastry dough, and if they called for tart dough, they didn’t have apples or something. So, I read a bunch of recipes and came up with this one. It is tasty!
For the dough:
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
- 7 Tbs. ice water
For the topping:
- 1 1/2 TBSP Olive Oil
- 1 TBSP Butter
- 2 small onions
- 2 Granny Smith apples
- 1 TBSP Balsamic vinegar
- Kosher salt and pepper to taste
- 1/2 cup ricotta cheese
- 1 egg yolk
In a bowl, whisk together the flour, salt and sugar. Using a pastry blender or in a food processor, cut in the butter until pea-size crumbs form. Add the water 1 Tbs. at a time and mix with your hands, adding more water as needed until the dough comes together. It should be moist but not sticky.Turn the dough out onto a lightly floured surface, divide into 2 balls and shape each into a 5-inch disk. Cover separately with plastic wrap and refrigerate for at least 1 hour.
While tart dough is chilling, cut onions into thin strips. Peel and dice apples into 1/4 inch cubes. In a heavy skillet with a lid, heat olive oil and butter over medium-low heat. Cook onion, covered but stirring occasionaly, for 10 minutes, until it begins to have a golden hue. Remove lid and add apples. Cook another 10 minutes, or until apples are softened but still have some bite, and onions are a deep golden color. Stir in balsamic vinegar and salt and pepper. Remove from heat.
On a lightly floured surface, roll out each dough disk to 1/8 inch thick. Using a cookie cutter, cut dough into rounds. Transfer rounds to parchment-lined baking sheets and refrigerate for at least 30 minutes.
When ready to bake, preheat oven to 375 degrees. Remove rounds from refrigerator and par-bake rounds for six minutes.
While rounds are baking, combine ricotta and egg yolk in a small bowl.
Remove from oven and allow to cool for 3-4 minutes. Then, top with 1 tsp ricotta mixture and 1 to 1 1/2 TBSP onion mixture. Return to oven and bake for another 8-10 minutes, or until rounds are golden brown along the edges and filling is heated through.
Makes 24 tartlet rounds. Enjoy!
Hmmm, I think you’ve found your Thanksgiving dinner appetizer! 🙂 Looks good!