{"id":132,"date":"2010-11-02T13:08:18","date_gmt":"2010-11-02T18:08:18","guid":{"rendered":"http:\/\/thewilhelmscook.com\/?p=132"},"modified":"2011-09-18T19:56:18","modified_gmt":"2011-09-19T00:56:18","slug":"carmelizd-onion-and-apple-tartlets","status":"publish","type":"post","link":"http:\/\/thewilhelmscook.tempotech.net\/?p=132","title":{"rendered":"Carmelized Onion and Apple Tartlets"},"content":{"rendered":"<p>I made this as an appetizer for Bunco, but\u00a0I wanted to make it my own.\u00a0 Lots of recipes called for Puff Pastry dough, and if they called for tart dough, they didn&#8217;t have apples or something.\u00a0 So, I read a bunch of recipes and came up with this one.\u00a0 It is tasty!<\/p>\n<p>For the dough:<\/p>\n<ul>\n<li>2 cups all-purpose flour<\/li>\n<li>1\/2 tsp. salt<\/li>\n<li>1\/2 tsp. sugar<\/li>\n<li>12 Tbs. (1 1\/2 sticks) unsalted butter, cut into 1\/2-inch cubes<\/li>\n<li>7 Tbs. ice water<\/li>\n<\/ul>\n<p>For the topping:<\/p>\n<ul>\n<li>1 1\/2 TBSP Olive Oil<\/li>\n<li>1 TBSP Butter<\/li>\n<li>2 small onions<\/li>\n<li>2 Granny Smith apples<\/li>\n<li>1 TBSP Balsamic vinegar<\/li>\n<li>Kosher salt and pepper to taste<\/li>\n<li>1\/2 cup ricotta cheese<\/li>\n<li>1 egg yolk<\/li>\n<\/ul>\n<div>In a bowl, whisk together the flour, salt and sugar. Using a pastry blender or\u00a0in a food processor,\u00a0cut in the butter until pea-size crumbs form.\u00a0 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.<\/p>\n<\/div>\n<div>While tart dough is chilling, cut onions into thin strips.\u00a0 Peel\u00a0and dice apples into 1\/4 inch cubes.\u00a0 In a heavy skillet with a lid, heat olive oil and butter\u00a0\u00a0over medium-low heat.\u00a0 Cook onion, covered but stirring occasionaly, for 10 minutes, until it begins to have a golden hue.\u00a0 Remove lid and add apples.\u00a0 Cook another 10 minutes, or until apples are softened but still have some bite, and onions are a deep golden color.\u00a0 Stir in balsamic vinegar and salt and pepper.\u00a0 Remove from heat.<\/div>\n<div>On a lightly floured surface, roll out each dough disk\u00a0to 1\/8 inch thick.\u00a0 Using a cookie cutter, cut dough into\u00a0rounds. Transfer rounds to parchment-lined baking sheets and refrigerate for at least 30 minutes.<\/div>\n<div>When ready to bake, preheat oven to 375 degrees.\u00a0\u00a0Remove rounds from refrigerator and par-bake rounds for six minutes.<\/div>\n<div>While rounds are baking, combine ricotta and egg yolk in a small bowl.<\/div>\n<div>Remove from oven and allow to cool for 3-4 minutes.\u00a0 Then, top with 1 tsp ricotta mixture and 1 to 1 1\/2 TBSP onion mixture.\u00a0 Return to oven and bake for another 8-10 minutes, or until rounds are golden brown along the edges and filling is heated through.<\/div>\n<div>Makes 24 tartlet rounds.\u00a0 Enjoy!<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I made this as an appetizer for Bunco, but\u00a0I wanted to make it my own.\u00a0 Lots of recipes called for Puff Pastry dough, and if they called for tart dough, they didn&#8217;t have apples or something.\u00a0 So, I read a bunch of recipes and came up with this one.\u00a0 It is tasty! For the dough: [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16],"tags":[37,38,50],"_links":{"self":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/132"}],"collection":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132"}],"version-history":[{"count":3,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":134,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions\/134"}],"wp:attachment":[{"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thewilhelmscook.tempotech.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}