It’s been a bit of a whirlwind, hasn’t it? Halloween, followed by the Election, and now all of a sudden it’s time to start thinking about the holidays. Whether you’ve got a few friends stopping in for drinks, or a full blown holiday party on your agenda, I’ve got an appetizer you’re gonna want to put on the menu — Apple and Caramelized Onion tartlets.
The last time I did a huge party spread, these were on the menu. Building on the original that appeared in Sunset magazine, I’ve discovered a schmear of jam — apricot or fig are both fantastic — balances the savoriness of the onion and fontina. Though they take a smidge more effort than putting a few cheeses on a cutting board, or dumping some chips in a bowl, they’re not difficult. Break out the frozen puff pastry (I used Pepperidge Farms) and make the apple/onion mixture a day ahead, if you like.
These mini tarts pair perfectly with Dry Sparkling‘s new limited edition Cranberry and Ginger sodas. The folks at Dry were kind enough to share the new sippers, so we’re joining a bunch of bloggers for a virtual Holiday Pairing Party over the next week. Some of the other bloggers (check out the full list below) are crafting cocktails with the new flavors, but the new sparklers are festive enough that your designated driver or marathon running friends won’t be missing out by enjoying them straight. Amber at Loves Food, Loves to Eat will have the full recipe roundup on November 17.
Dry Sparkling Virtual Pairing Partiers:
|A Joyfully Mad Kitchen||Feast and West|
|A Little Saffron||Loves Food, Loves to Eat|
|Appeasing a Food Geek||Nommable|
|Cake n Knife||The Speckled Palate|
|Chicano Eats||Weeknight Society|
|Dunk and Crumble||Wit and Vinegar|
Apple & Caramelized Onion TartletsPrint Recipe
- 3 oz. grated fontina
- 1/4 c. jam (fig, apricot or jam of your choice)
- 1 sheet frozen puff pastry (I used Pepperidge Farms)
- 2 medium pink lady apples, halved, cored and thinly sliced
- 2 medium yellow onions (~2 medium), thinly sliced into rings
- 1/2 t. salt
- 1 T. minced fresh thyme
- 3 T. unsalted butter
Preheat the oven to 375F.
In a large skillet, melt butter over medium-high heat. Add the onions and salt. Stir occasionally and cook until the onions just start to breakdown, about 5 minutes. Add the apples. Reduce heat to medium and cook until apples are softened and onions are medium brown, about 15 minutes. Set aside to cool.
Using a pizza cutter (or a sharp knife), cut the puff pastry sheet into 12 squares and then slice the squares diagonally into triangles. Arrange them on a baking sheet with 1/2 to 1 inch between them.
Spread 1/2 t. jam on each triangle. Add a spoonful of the apple/onion mixture on top. Arrange the toppings neatly on each triangle. Top with grated cheese and a sprinkle of thyme leaves. Don't over cheese. Too much cheese will only melt and stick to the baking sheet, making it impossible to get them off the baking sheet.
Bake until puffed and golden, about 15-20 minutes. They're at their prettiest warm from the oven, but they taste great even at room temp.
These apple-onion tartlets are a party standby adapted from a recipe in Sunset Magazine. The apple-onion mixture can be made a day ahead. And the jam, whichever flavor you choose, adds a sweet counterpoint to the savoriness of the caramelized onion. Don't skip it.