With all the sweet treats on the Tarts by Tarts at Crafty Bastards menu, we thought it might be wise to offer something savory as well. We had a surplus of apples from an apple-picking excursion the weekend prior, so I opted for a sheet/galette-style savory apple tart with caramelized onions, gruyere, and sage. Here's the recipe I used, adapted from Heart of Light.
Savory Apple Tart with Caramelized Onions, Gruyere, and Sage
Ingredients:Nothing-in-the-house pie crust recipe (for a double-crust pie)
3-4 baking apples, cored, partially peeled, and very thinly sliced
2-3 onions, sliced thinly
1-2 Tblsp. olive oil
pinch of sea salt
pinch of pepper
1 tsp. fresh sage, finely chopped
1/2 c. gruyere, shredded
1 egg, beaten
Make crust and refrigerate for at least one hour. Preheat oven to 375 degrees.
Caramelize onions (I used Mark Bittman's technique) adding pinch of salt, pepper, and the 1tsp. of fresh chopped sage. While the onions are cooking, core, peel and slice apples. Toss slices with the caramelized onions and set aside.
Roll out dough onto a large baking sheet lined with parchment paper. Dough can be thick (about 1/8 in.). Spread the apples and onions on crust and sprinkle with shredded gruyere. Fold edges of pie crust over filling to form a rim. Crimp decoratively and brush with an egg wash.
Bake tart for approximately 45 minutes or until pastry is golden and cheese is melted.
We cut ours into approximately 9 slices which we sold and sampled! Though at Crafty Bastards we had to serve the slices cold, this would be best eaten warm with a cold, dark beer on a crisp October night.