Apple and onion tart

For 12 pieces
  • 3 Onions
  • 3 tart apples (e.g. B. Elstar)
  • 25 g Butter
  • 1 EL Cane sugar
  • 3–4 stem (s) Thyme
  • salt
  • Pepper
  • 1 pack (270 g) fresh butter puff pastry sweet or savory Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
  • 50 g Cheddar cheese
  • 1 egg yolk
35 minutes
very easy
1.
Peel the onions and cut into rings. Peel, quarter and slice apples. Melt the butter in a pan. Steam the onions in it, stirring occasionally, over low heat for about 2 minutes.
2.
Add sugar and let caramelize for another 2-3 minutes. Wash thyme, shake dry and finely chop except for a few stalks for garnish. Add the apples and thyme to the onions. Steam for another 5 minutes.
3.
Season with salt and pepper. Let cool on a flat plate.
4.
Take the puff pastry out of the refrigerator 5–10 minutes before processing. Coarsely grate the cheese. Unroll the puff pastry and cut in half crosswise. Place pieces on a baking sheet. Spread the onion and apple mixture evenly on both halves.
5.
Leave a border of approx. 1 cm all around. Scatter cheese over the topping. Whisk egg yolks with 2 tablespoons of water. Brush the edges of the dough with it andPreheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see
6.
manufacturer) for 15–20 minutes until golden brown. Take out of the oven and let cool down on a wire rack for about 5 minutes. Arrange warm on platters and cut into pieces.
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 3 g protein
  • 11 g fat
  • 14 g carbohydrates

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