Apple Onion Rosemary Tart

Apple, Onion and Rosemary Tart with Cinnamon Honey

Serves 6

We often think of puff pastry as something we go to at holiday time. Yet a light and crispy tart like this one can be enjoyed year round. Our apple and onion tart is lightly dusted with fresh rosemary and is a nice simple side dish for quickly sautéed or grilled meats any time of the year… or to enjoy alongside a salad. Just use your favorite baking apples or combination to make this fun pastry. The cinnamon honey is optional, but highly recommended!

Apple, Onion and Rosemary Tart with Cinnamon Honey

Ingredients

  • 1-17.3 ounce box frozen puff pastry, thawed
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced and divided
  • 2 red apples (such as Gala or Braeburn), cored and cut into ½” thick half-moon slices
  • 1 bunch green onions, trimmed and cut into 1” pieces
  • ½ teaspoon salt
  • freshly ground black pepper
  • 1-8 ounce tub cream cheese with chives, softened
  • 1 tablespoon minced fresh rosemary
  • 1 cup grated Swiss cheese, optional
  • ½ cup toasted pine nuts, optional

Cinnamon Honey, optional:

  • ½ cup honey
  • 1 teaspoon cinnamon

Directions
Preheat oven to 400.

Heat oil in a large skillet over medium heat. Add ¾ of the sliced red onion and cook, stirring occasionally, until tender and caramelizing, 4-5 minutes. Stir in the apple, green onions, salt and pepper. Cook until barely tender, about 2 minutes.

Unfold the 2 sheets of pastry and place end to end on sprayed large baking pan. Pinch middle seam together to make one large sheet. Spread softened cream cheese over the pastry leaving a 1” border. Top with the onion-apple mixture. Scatter with the remaining uncooked red onion and rosemary. Bake 30-35 minutes until browned. Remove from oven and immediately scatter with the grated cheese and nuts. Slice and serve while warm.

If desired, swirl cinnamon into honey and drizzle over warm tart when serving.

Edited for LM Produce by Wendy Perry.

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