Caramelized Apple and Onion Tart with Thyme and Gruyère
Berkeley BowlCaramelized Apple and Onion Tart with Thyme and Gruyère
Ingredients
For the Tart Dough (or store-bought)
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Caramelized Apples and Onions
- 2 yellow onions, medium, thinly sliced (look for sweet Walla Walla or Vidalia onions when in season)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 apples, medium, firm-tart (such as Honeycrisp, Granny Smith, or Pink Lady), cored and thinly sliced
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon brown sugar, lightly packed
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 3/4 cup Gruyère cheese, shredded (or a blend of Gruyère and aged white cheddar from the bulk cheese section)
- 1 egg, large, beaten (for egg wash)
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. (If using store-bought dough, skip this step and proceed to step 3.)
⏱️ 10 min
- 2
While the dough chills, caramelize the onions and apples: In a large skillet, melt the butter with the olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and very tender. This slow caramelization brings out their natural sweetness. Add the sliced apples, fresh thyme, brown sugar, balsamic vinegar, salt, and pepper. Continue to cook for another 8-10 minutes, stirring gently, until the apples are tender but still hold their shape. Remove from heat and let cool slightly.
⏱️ 25 min
- 3
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled tart dough (or store-bought crust) into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Alternatively, for a rustic galette, simply place the dough on a parchment-lined baking sheet.
⏱️ 5 min•🌡️ 400
- 4
Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the tart dough. Spoon the caramelized apple and onion mixture over the cheese, spreading it out evenly. Top with the remaining Gruyère cheese.
⏱️ 5 min
- 5
If making a galette, fold the edges of the dough over the filling, creating a rustic border. Brush the exposed crust with the beaten egg wash. For a tart, simply brush the top of the filling with a little egg wash for extra shine, if desired.
⏱️ 2 min
- 6
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with foil. Let the tart cool for 5-10 minutes before slicing and serving. This tart is delicious warm or at room temperature, making it perfect for a seasonal gathering.
⏱️ 35 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Berkeley BowlCaramelized Apple and Onion Tart with Thyme and Gruyère
Ingredients
For the Tart Dough (or store-bought)
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 cup ice water, plus 1 to 2 tablespoons, as needed
- 1/2 teaspoon salt
For the Caramelized Apples and Onions
- 2 yellow onions, medium, thinly sliced (look for sweet Walla Walla or Vidalia onions when in season)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 apples, medium, firm-tart (such as Honeycrisp, Granny Smith, or Pink Lady), cored and thinly sliced
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon brown sugar, lightly packed
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Assembly
- 3/4 cup Gruyère cheese, shredded (or a blend of Gruyère and aged white cheddar from the bulk cheese section)
- 1 egg, large, beaten (for egg wash)
Instructions
- 1
Prepare the tart dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. (If using store-bought dough, skip this step and proceed to step 3.)
⏱️ 10 min - 2
While the dough chills, caramelize the onions and apples: In a large skillet, melt the butter with the olive oil over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and very tender. This slow caramelization brings out their natural sweetness. Add the sliced apples, fresh thyme, brown sugar, balsamic vinegar, salt, and pepper. Continue to cook for another 8-10 minutes, stirring gently, until the apples are tender but still hold their shape. Remove from heat and let cool slightly.
⏱️ 25 min - 3
Preheat oven to 400°F (200°C). On a lightly floured surface, roll out the chilled tart dough (or store-bought crust) into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan, trimming any excess. Alternatively, for a rustic galette, simply place the dough on a parchment-lined baking sheet.
⏱️ 5 min•🌡️ 400 - 4
Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the tart dough. Spoon the caramelized apple and onion mixture over the cheese, spreading it out evenly. Top with the remaining Gruyère cheese.
⏱️ 5 min - 5
If making a galette, fold the edges of the dough over the filling, creating a rustic border. Brush the exposed crust with the beaten egg wash. For a tart, simply brush the top of the filling with a little egg wash for extra shine, if desired.
⏱️ 2 min - 6
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with foil. Let the tart cool for 5-10 minutes before slicing and serving. This tart is delicious warm or at room temperature, making it perfect for a seasonal gathering.
⏱️ 35 min•🌡️ 400