I love a good tart. Once I managed to get past letting puff pastry intimidate me and realized how simple it is to use, I’ve created quite a few. This sweet and savory one was created for my client L&M Companies Produce a while back and is featured on their web page here!
Realizing it’s Apple Pie Day, and this is the closest thing to an apple pie in my repertoire, I decided to share this recipe with you too. It’s basically a flat open faced apple pie I do suppose.
You can enjoy this as an appetizer, as a side dish, and pairs nicely with a salad for lunch. Or as an adventurous and outside-the-box dessert with coffee too.
I hope you will make this tart… and will come over to my facebook community where we’ll chat about this and all sorts of other goodies too.
Apple, Onion & Rosemary Tart
- 1 17.3 ounce box frozen puff pastry,
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced and divided thinly sliced and divided
- 2 red apples (such as Gala or Braeburn), cored and cut into ½” thick half-moon slices
- 1 bunch bunch green onions,
trimmed and cut into 1” pieces
- ½ teaspoon salt
- freshly ground black pepper
- 1 8-ounce carton cream cheese with chives, softened
- 1 tablespoon minced fresh rosemary
- 1 cup grated Swiss cheese
- ½ cup toasted pine nuts
- Preheat oven to 400.
- Heat oil in a large skillet over medium heat. Add ¾ of the sliced red onion and cook, stirring occasionally, until tender and caramelizing, 4-5 minutes.
- Stir in the apple, green onions, salt and pepper. Cook until barely tender, about 2 minutes.
- Unfold the 2 sheets of pastry and place end to end on sprayed large baking pan. Pinch middle seam together to make one large sheet. Pinch crust up around outside edge.
- Spread softened cream cheese over the pastry leaving a 1” border. Top with the onion-apple mixture. Scatter with the remaining uncooked red onion and rosemary.
- Bake 30-35 minutes until browned. Remove from oven and immediately scatter with the grated cheese and nuts. Slice and serve while warm.