Carmelized onion & apple tart
Recipe type: Appetizer, Snack, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Oh these are GOOD!! Seriously addicting sweet/savory combination of carmelized onion, apples and cheese. You can't go wrong!
  • 2 Tbsp olive oil
  • 1½ large vidalia onions, sliced thinly, carmelize
  • ½ tsp sea salt
  • 2 Tbsp butter
  • 2 apples of choice, I used Gala (tart would be good), peeled and sliced thinly
  • 1 -2 Tbsp sugar
  • ½ to 1 cup fontina cheese (or cheese of choice), shredded
  • 1 sheet of frozen puff pastry, thawed
  • 1 egg beaten with 2 Tbsp water
  • Dash black pepper
  1. Preheat oven to 400 degrees.
  2. Make sure puff pastry is unwrapped & thawed according to the package directions.
  3. In a heavy bottomed or enamel coated pot, put in olive oil, onions and sprinkle with salt. On low to medium low heat, cook the onions slowly so they soften and carmelize. This process should take about 25 minutes, but oh so worth it!
  4. While onions are carmelizing, peel and thinly slice apples.
  5. In a large skillet, melt butter and add apples. Sprinkle with sugar. Over low to medium low heat, cook apples till soft (about 10-15 minutes).
  6. On a buttered cookie sheet, lay out puff pastry dough. Stretch and flatten a bit if desired to make a bigger rectangle. Paint pastry with beaten egg/water combo.
  7. When apples and onions are both to desired doneness, add add apples to onion pot scraping the skillet.
  8. Stir well and add in desired amount of fontina cheese or cheese of choice.
  9. Using your pizza cutter, cut your puff pastry in 2 inch squares. Add a large tablespoon full of onion apple mixture into the center of each 2 inch square, leaving room around edges.
  10. Bake 25 minutes or until golden brown and desired doneness. Rotate pan halfway through.
  11. Makes about 25 squares.
  12. ** You can double recipe to make use of both sheets of puff pastry. **
  13. ** It's also good cold out of the fridge for breakfast, topped with homemade cranberry orange jam....ask me how I know. LOL!! **
Recipe by Creative Kitchen at