...a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!
Course Appetizer, Brunch, Dessert, Pie, Side Dish
Cuisine Farmers Market, Garden Goodies, Southern
Keyword apple, onion, rosemary, tart
Author Wendy Perry
Ingredients
117.3 ounce box frozen puff pastry,
thawed
2tablespoonsolive oil
1largered onion, thinly sliced and dividedthinly sliced and divided
2red apples (such as Gala or Braeburn),cored and cut into ½” thick half-moon slices
1bunchbunch green onions, trimmed and cut into 1” pieces
½teaspoonsalt
freshly ground black pepper
18-ounce cartoncream cheese with chives, softened
1tablespoonminced fresh rosemary
1cupgrated Swiss cheese
½cuptoasted pine nuts
Instructions
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.