Caramelized Onion And Apple Tart

By á-170456

Ingredients

• PASTRY:
• 1/2 cup cold unsalted butter - (1 stick)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons ice water - (to 5)
• ONION AND APPLE FILLING:
• 1/3 cup extra-virgin olive oil
• 2 large red sweet onions thinly sliced
• 1/4 cup minced pancetta - (3 oz) optional
• 1/2 cup apple juice
• 1 Rome apple peeled, cored, And diced
• 3 pippin or Granny Smith apples
• 1 cup milk
• 2 eggs
• 1 teaspoon ground coriander
• 3/4 cup grated Parmigiano-Reggiano cheese - (3 oz)

Details

Servings 8

Preparation

Step 1

To make the pastry: Cut the butter into tablespoon-sized pieces. In a food processor, combine the flour and salt. With the machine running, drop in 1 piece of butter at a time, processing until evenly distributed. Pulse, adding water just until the dough comes together. Do not over-process, or the dough will be tough. Place in plastic wrap and flatten into a disk shape. Refrigerate for at least 1 hour.

Preheat the oven to 350 degrees.

On a lightly floured work surface, roll the dough out to a thickness of 1/4 inch. Fit the dough into a 10-inch tart pan with a removable bottom. Line with parchment paper and fill with pastry weights. Bake for 35 minutes, or until firm and lightly colored. Place on a wire rack to cool slightly.

To make the filling: In a sauté pan over medium-high heat, heat the olive oil and sauté the onions and pancetta until lightly browned, about 8 to 10 minutes. Deglaze the pan with the apple juice, scraping the sides to loosen particles of cooked-on onion. Bring to a boil.

Add the diced Rome apple to the pan, lower heat to a simmer, and cook until the apple is falling-apart tender and the liquid is reduced, about 10 to 15 minutes. Let cool.

Peel, core, and slice the apples.

In a bowl, beat the milk, eggs, and coriander together. Stir into cooled apple-onion mixture. Fold in the sliced apples and pour into the pastry shell.

Top with Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until the cheese is golden brown and a knife inserted in the center comes out clean. Transfer to a wire rack and let cool slightly before cutting.

This recipe yields 8 servings.