.Savory Apple and Thyme Tart.
Updated: Mar 5
What is the definition of a "tart"?
Wikipedia says, "A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry..."
I say, "whatever it is, just give that delicious thing to me now!"
The weather has officially become Autumn in Sacramento, CA and I am loving the opportunity to cook with the fruit and produce of the changing season.
I have been working up the courage to do a baked dish and I am extremely happy to report that this savory apple and thyme tart is 100% amazing!
For those of you who know me personally, you know that baking is not my cup of tea. As a self proclaimed kitchen-free-spirit, the rules of baking typically frustrate me. I must confess, I did attempt to make my own pie crust for this recipe but, let's face it... I gave up on that idea after an hour. You win some, you lose some.
(If you're an excellent baker with endless patience... come on over and teach me. We have wine.)
All jokes aside, cooking feels natural to me and while I kid about not liking to bake I am genuinely interested in learning more about baking and this is a delicious "baby step" forward.
While I do enjoy the occasional sweet treat, my preference when it comes to baked goodies always leans towards savory.
This recipe could technically still be considered a #workingonitwednesday... Which means, it's in progress but, I am happy with phase 1 and want to share it with you!
If you enjoy this recipe please remember to subscribe to this blog, feel free to share it on facebook and Instagram and leave me a message below!
. Savory Apple and Thyme Tart.
2 Gala apples sliced thin
1 large yellow onion sliced
1/2 cup of fresh thyme de-stemmed
Baking, Spices, Condiments:
Salt and black pepper
2 pre-made pie crusts (or make your own!)
2 tablespoons of Dijon mustard
2 tablespoons of course ground mustard
7oz of creme fraiche
5 cups of shredded cheese (I recommend swiss or mozzarella- both melt well)
Shaved parmesan cheese (optional)
4 tablespoons of salted butter
In a large skillet or pan caramelize the sliced onion in 3-4 tablespoons of butter and black pepper. Onions should become translucent and soft. 8-10 minutes.
*Be mindful not to burn the thinner slices.
While onions are caramelizing pre-heat your oven to 400 degrees. When the oven is pre-heated proceed to "blind bake" the two pie crusts for approximately 5 minutes.
If you are unfamiliar with "blind baking" and why it is important, here is a fantastic blog article that breaks it down perfectly:
Once the onions have finished caramelizing it is time to begin the tart filling.
In a large bowl mix together creme fraiche, 2 tablespoons of dijon mustard, and 2 tablespoons of course ground mustard.
When the pie crusts have turned a light golden brown but are still soft, remove from the oven and lower the heat to 300 degrees.
Now it is time to assemble the tarts.
*Remember, there is no wrong way to assemble... This is simply what worked best for me!
With a broad spoon or baking spatula spread the creme fraiche/mustard blend in a thin layer on the bottom of the pie crust. Next create a thin layer of caramelized onions. Sprinkle a thick layer of shredded cheese over the onion and sprinkle with thyme. In a circular, or fan shape, spread the apples around the perimeter of the pie crust. When the apples have created a circle repeat the process of layering again. Ingredients should fill the pie crust completely.
To finish the tart, sprinkle with a fine layer of parmesan cheese and thyme on the final layer of apples.
Place the tarts into the oven and bake at 300 degrees for 18-20 minutes. The sugar in the apples should begin to caramelize and the edges of the pie crust should become golden brown and flaky.
*I recommend taking the tarts out at the 15 minute mark to check that the crusts have not burned. *Everyones oven is different so it's important to keep an eye on the color.
When the tarts have cooked to your desired golden brown color, remove from the oven and let cool for 5 minutes. Serve and enjoy!