For someone who cooks for a living, it’s hard to imagine not cooking with onions. Most commonly used as more a member of the band rather than the lead singer, onions are more than capable of holding their own, playing the lead role no matter who is at the culinary party. Sweet Onion & Gruyere Tarts showcase this humble veg, transforming its acrid burn into caramelized ribbons. These tarts require very little effort or ingredients to make them: puff pastry of course – store-bought for ease, a grated apple to add natural sweetness, apple cider vinegar for brightness and tartness, lots of freshly cracked pepper because it’s a perfect spice for onions and Gruyere cheese with its perfect meltability and nutty flavor.
I like to serve this with a simple salad for a weekend brunchy-lunch. Or for dinner. I love arugula as the green of choice or arugula mixed with some spring mix, a drizzle of lemon juice or your favorite vinegar and perhaps a little olive oil. Almost fuss-free. Add Creamy Cauliflower Soup to bulk out the meal a bit and add a spirit-lifting bowl of warming coziness. Or I might like to just dine alone in quiet contemplation: soup, pastry, an open fire and a good book. Doesn’t that sounds perfect?
SWEET ONION & GRUYERE TARTS
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 2 medium-large brown onions, thinly sliced
- 1/2 tsp sea salt
- 1 tsp cracked pepper, plus extra for sprinkling
- 2 Tbsp apple cider vinegar
- 1 Granny Smith apple, peeled and grated
- A little all-purpose flour, for dusting
- 1 sheet store-bought pastry, thawed according to package instructions about 8 1/2 oz
- 1 egg yolk, lightly beaten
- 1 cup grated gruyere cheese
- honey, for drizzling optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Heat the oil with the butter in a large frying pan over medium heat. Add the onion, salt and pepper. Cook, stirring occasionally, for 10 to 15 minutes until the onion is softened and browned.
- Add the vinegar and apple. Cook, stirring until well combined; set aside, allowing to cool.
- Dust a little flour on the counter and roll the pastry into a 12-inch (30cm) square. Cut the pastry into 4 equal pieces. Place each piece on the baking sheet.
- Prick the pastry all over with a fork. Brush the edges of each pastry with egg. Spread with the onion mixture on the pastry leaving a 1/2-inch (1.25cm) border around the edges. Sprinkle with gruyere.
- Cut diagonal slits in the corner of each pastry so the pastry can easily fold up onto the onion and cheese mixture a little. Fold up the pastry, covering a little of the onion and cheese. Brush the pastry with egg. Sprinkle with a little sea salt and cracked pepper – this is optional but adds a nice texture. Bake for 25 minutes or until the pastry is puffed and golden. Serve warm drizzled with honey. Makes 4.