Carmelized Onion Tarts with Apples
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- 1 package(s) Pepperidge Farm Puff Pastry, thawed
- 2 tablespoon(s) olive oil
- 2 medium onions, thinly sliced
- 3 large apples, cored & thinly sliced with skins intact
- Kosher salt & freshly ground pepper
- 3/4 cup(s) creme fraiche or sour cream
- 1 cup(s) gorgonzola cheese, crumbled
- Preheat oven to 400 degrees.
- Open thawed sheets of puff pastry (they are folded in thirds in the package) and place on parchment lined cookie sheets. With a rolling pin, gently roll to an increase of 1 inch. Prick all over with a fork to prevent the pastry from puffing during baking.
- Heat oil in a large skillet and cook the onions until soft and golden brown, 12 - 15 minutes. Stir in apples, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until tender, 2 - 5 minutes.
- Spread creme fraiche over pastry within 1/2 inch of the edge. Top with onion/apple mixture (should be a thin layer covering the pastry leaving the 1/2 inch edge free of topping). Bake for 25 - 30 minutes. Remove from oven, sprinkle with gorgonzola and bake an additional 5 minutes. Allow to sit for a few minutes before slicing. Serve warm.
This recipe is a personal recipe added by Randi's Recipes and has not been tested or endorsed by MyRecipes.
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Carmelized Onion Tarts with Apples Recipe at a Glance
- COURSE: Appetizers