This savory Apple Tart recipe with thyme, caramelized onions and gruyere cheese makes a wonderful vegetarian meal, especially when served alongside a simple green salad.
2 1/2 cups (12.5 oz) all-purpose flour
1/4 teaspoon salt
1 cup (8oz) butter, chilled and diced
1 large egg
1/2 cup (4fl oz) water cold, roughly
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small yellow onion, sliced into thin rings
½ cup crème fraîche
1 teaspoon Dijon mustard
1 cup shredded Gruyere cheese
½ tablespoon fresh thyme leaves chopped, plus more for garnish
1 apple cored and thinly sliced
Salt and freshly ground pepper
In a large bowl, combine flour and salt.
Rub in the cold butter until mixture resembles coarse breadcrumbs. You can do this by hand or you can use a dough cutter.
In a separate bowl whisk together the egg and water.
Pour in most of the liquid (holding some back) and stir until mixture forms a tight ball. You might not need all of the water so add it slowly. Wrap in plastic and refrigerate for 4 hours or overnight. (You can keep it in the fridge for 48 hours or freeze for up to 6 weeks)
Roll dough to fit a 9-inch pie plate, roughly 1/4 inch thick. Place crust into buttered pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Preheat oven to 375°. Bake the crust for about 30 minutes until the crust is golden brown and crisp
Transfer tart pans to a wire rack and let cool slightly. Reduce the oven temperature to 350°.
Meanwhile, make the filling: In a skillet over medium heat, melt the butter with the olive oil and swirl the pan to combine. Add the onions and cook until lightly browned and starting to caramelize, about 8 minutes per side. Remove from heat.
In a small bowl, stir together the crème fraîche and mustard and spread evenly over the crust. Sprinkle with half of the cheese and the thyme. Arrange the apple slices and onions on top. Sprinkle with the remaining cheese and season with salt and pepper.
Bake on the top oven rack until the pastry is golden and the cheese is melted, about 15 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve.
Image & recipe: Denisse from Le Petit Eats