I looked around my kitchen and in the fridge and saw the above ingredients hanging out in my cupcake tree. I had a pre-made pastry crust that was screaming to be used and it was a dreary baking kind of day.
Years and years ago I made a red onion and apple tart as an appetizer and loved the combination (that tart had a bit or rosemary in it as well). Everyone loves the apple-cranberry combo in the stuffing I make for Thanksgiving and Christmas so I didn’t think I could go too wrong here. Now as I’m typing, I could have thrown in a few chopped chestnuts for a nice crunch – next time. Oh, and grated Gruyere cheese would work really nicely – next time.
But as I said, given the dreary day, the ingredients that were just hanging out in the cupcake tree (who knew what a versatile piece of kitchen equipment it truly is). This is a happy combo of flavors, takes no time to whip up and would also make nice little tartlets for the upcoming hols!
Makes 1 9-inch tart
½ large sweet onion, diced
2 apples, peeled and diced on the small side
¼ cup chopped dried cranberries
1 teaspoon fresh thyme, chopped
1 tablespoon calvados (optional)
4oz goat cheese, crumbled
1 10 inch pre-made pie crust
Salt and pepper
Canola oil for cooking
Pre-heat oven to 350°F.
Spray a 9-inch tart pan with cooking oil spray (if tart pan is not non-stick). Line with parchment paper and feel with baking beads. Bake for 15minutes, remove beads, and bake another 5 minutes to dry out bottom of tart. Let cool.
Cook onions until soft in a little canola oil over medium heat. Add apples, thyme, cranberries, and calvados Season with salt and pepper. Continue cooking until apples are tender and mixture is syrupy/on the dry side.
Spoon mixture into tart shell, pressing down with the back of the spoon. Sprinkle with goat cheese and bake for another 15-20 minutes until heated through. Serve warm or room temperature.