Sunday, September 25, 2011

Carmelized Onion Tart


We went to brunch at a friend's house this weekend and brought this and a couple of other little things. The tart is very easy to make and OMG it's good. Everything at our brunch was delicious. Our hosts even made a fun punch of honey water, champagne, and rum (very good and refreshing.)

We went out the night before and I woke up early to get everything made for our brunch. It wasn't easy getting out of bed early but it was rather strange/amusing to carmelize onions at 9am while someone is passed out twenty feet away from you sleeping on your couch (you're not going to sleep through that one!).

Carmelized Onion Tart with Apples, recipe from Real Simple Magazine

2 tablespoons olive oil

  • medium onions, sliced
  • Gala apples, cut into small pieces
  • salt and black pepper
  • sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 1/2 cup creme fraiche or sour cream (go for the creme fraiche!)


  1. 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, 12-15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
  2. 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. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
Recipe taken from Real Simple.

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