Apple-Onion Tartlets with Cheddar
Sweet caramelized onions and apples are contrasted delightfully with salty cheddar and spicy black pepper
Published: May 2, 2012
Ooh, these are so good.
Sweetness from the caramelized onions and apples is contrasted delightfully with salty cheddar and spicy black pepper. Make them for brunch, or a light supper, served with a green salad.
flour for baking and rolling pantry
2 tablespoons extra virgin olive oil pantry
2 medium onions, sliced thinly $1
1/2 teaspoon each salt and black pepper pantry
1 recipe pizza dough $1.50
2 Granny Smith apples, cored and sliced thinly $2
1/2 cup shredded sharp cheddar cheese $3.50 for 8 oz.
Total cost of ingredients: $7.50
Preheat the oven to 400 degrees F. Lightly flour a baking sheet and set aside.
Heat the oil in a large frying pan over medium-low heat. Add the onions and stir a few times, to distribute the oil evenly. Add the salt and pepper and stir again. Cook for 18-20 minutes, allowing to caramelize, stirring once or twice throughout cooking.
While the onions caramelize, divide the dough into four even balls on a lightly floured surface. Use your hands or a rolling pin to roll each ball out into a 6-inch circle. Set the circles on the prepared baking sheet (it’s OK if they touch—they won’t when you’re done assembling the tartlets).
Arrange about half-an-apple’s worth of slices on a circle (as if you were making apple pie) in the center of one of the dough circles. Make sure to leave about 1 1/2 inches of dough at the border.
Top the circle of apples with about one-fourth of the caramelized onions. Fold the border of the dough in, to form a tartlet (it’s supposed to look rustic, so don’t worry about making it look perfect). Sprinkle the whole thing (crust included) with about one-eighth cup cheddar cheese.
Repeat the tartlet-making process with the remaining ingredients.
Bake for 18-22 minutes, or until the crust is golden-brown and the cheese is bubbly. Serve whole or cut into wedges.
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