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Savory Apple, Cheddar, and Onion Tart Recipe

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4.2 from 8 reviews

This savory tart combines the natural sweetness of thinly sliced RubyFrost apples with rich cheddar cheese, caramelized sweet onions, and a flaky store-bought pie crust. Enhanced with Dijon mustard, crème fraîche, and fresh thyme, this elegant tart is perfect for brunch, lunch, or a light dinner. The apples are lightly salted, sugared, and lemon-squeezed to draw out moisture, creating a wonderful balance of flavors and textures in every bite.

  • Author: Chef
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: American

Ingredients

For the Crust and Base

  • 1 store bought pie crust

For the Apples

  • 3 very thinly sliced RubyFrost apples (about ¼ inch slices)
  • 1 tsp salt
  • 1 tsp sugar
  • Squeeze of lemon juice

For the Filling

  • 1 cup shredded cheddar cheese
  • 4 tablespoons unsalted butter, divided
  • 2 sweet onions, sliced into thin rings
  • ½ cup crème fraîche
  • 1 teaspoon Dijon mustard
  • 6-8 sprigs thyme, de-stemmed
  • Salt and pepper, to taste

Instructions

  1. Prepare the Apples: Thinly slice the RubyFrost apples to about ¼ inch thickness using a mandolin. Toss the slices with 1 teaspoon salt, 1 tablespoon sugar, and a light squeeze of lemon juice. Place the coated apples in a colander over a sink or bowl and let them sit for 1 hour to draw out excess moisture.
  2. Caramelize the Onions: While the apples are draining, melt 2 tablespoons of butter in a small saucepan over medium heat. Add the thinly sliced sweet onions and cook slowly, stirring occasionally, until they are lightly browned and starting to caramelize, about 20-30 minutes. Transfer the caramelized onions to a medium bowl and refrigerate.
  3. Prepare the Tart Shell: Roll out the store-bought pie crust into a buttered tart pan. Use a fork to pierce the base of the dough to prevent bubbles during baking. Optionally, place pie weights on top to further prevent bubbling.
  4. Blind Bake the Crust: Bake the empty tart shell in a preheated 375°F (190°C) oven for 20 minutes until set and lightly golden.
  5. Make the Filling Base: In a small bowl, combine the caramelized onions, crème fraîche, Dijon mustard, thyme leaves, and salt and pepper to taste. Spread this mixture evenly over the half-baked tart crust.
  6. Add Cheese and Initial Bake: Sprinkle the cheddar cheese evenly on top of the onion mixture and season again with a little salt and pepper. Return the tart to the oven and bake for 10 minutes to melt the cheese.
  7. Arrange the Apples: Remove the tart from the oven and arrange the drained apple slices on top in an overlapping circular pattern for an attractive presentation.
  8. Final Bake and Finish: Bake the tart on the top oven rack for about 20 minutes, or until the pastry is golden brown and the cheese is bubbling. Remove from oven, brush the apple slices with the remaining melted butter, and sprinkle with fresh thyme leaves. Slice and serve warm.

Notes

  • Using RubyFrost apples adds a nice balance of sweetness and tartness, but you can substitute with Granny Smith or Honeycrisp apples.
  • Make sure to slice apples very thinly to ensure even cooking and a beautiful layered look.
  • Blind baking the crust prevents sogginess from the moist filling.
  • Caramelizing onions slowly is key for developing deep flavor; don’t rush this step.
  • Brush apples with melted butter after baking for a glossy finish and extra richness.
  • Serve warm or at room temperature for best flavor and texture.

Find it online: https://cheftinaskitchen.com/savory-apple-cheddar-and-onion-tart-recipe/