Description

This Caramelized Onion, Apple & Cheddar Tart combines the sweet depth of caramelized onions with the crisp tartness of Granny Smith apples and the sharp richness of aged cheddar cheese. Encased in a buttery homemade crust and baked to golden perfection, this savory tart makes for a delightful appetizer, brunch dish, or light dinner option that’s sure to impress your guests.

Ingredients

Scale

For the Dough

1 cup all-purpose flour
1/2 cup unsalted butter (chilled, cubed)
1/4 cup cold water
1/4 tsp salt

For the Filling

2 medium yellow onions (sliced)
1 medium Granny Smith apple (diced)
1 cup shredded aged cheddar cheese
2 large eggs
1/2 cup heavy cream
Salt and pepper to taste
1 tbsp unsalted butter (for caramelizing onions)

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Instructions

Prepare the Dough: In a mixing bowl, combine the flour and salt. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture becomes crumbly. Gradually add cold water and mix until the dough forms a cohesive ball.
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes to firm up and make it easier to roll out.
Caramelize Onions: Heat 1 tablespoon of butter in a skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they turn golden brown and caramelized, about 20 minutes.
Add Apples: Stir the diced Granny Smith apples into the caramelized onions. Season with salt and pepper, then cook for an additional 5 minutes to soften the apples and blend flavors.
Assemble the Tart: Preheat your oven to 375°F (190°C). Roll out the chilled dough into a tart pan, pressing to fit evenly. Pour the onion and apple mixture into the crust. In a separate bowl, whisk together the eggs and heavy cream, then pour evenly over the filling. Top with shredded aged cheddar cheese.
Bake: Place the tart in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is set and bubbling slightly.

Notes

For a crisper crust, pre-bake (blind bake) the tart shell for 10 minutes before adding the filling.
You can substitute Granny Smith apples with other tart apple varieties like Honeycrisp or Braeburn.
Use aged sharp cheddar for the best flavor contrast with the sweet onions and apples.
Allow the tart to cool for 10 minutes before slicing to let the filling set.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.