I found this recipe recently when I was flipping through some recipes in my appetizer folder, and I decided to give it a try. Since I was making it for our party, I decided to miniaturize the tarts (the original recipe makes 6 large tarts).
The verdict? Although these required quite a bit of prep work, the result was absolutely worth it! In the future, I will make the dough & filling (separately) ahead-of-time for a quick appetizer!
Apple Onion Mini Tarts
From Martha Stewart Living, Oct 2007
Makes 24 mini tarts
1 small parsnip (4 oz), peeled
2 cups all-purpose flour (I use ultragrain)
1 tsp salt
1 tsp sugar
1/4 tsp freshly ground black pepper
1 1/2 sticks cold unsalted butter
1/2 cup finely grated Manchego cheese (1 1/2 ounces)
2 1/2 tsp finely chopped rosemary
1 large egg yolk
1/4 cup ice water
1 Tbsp extra-virgin olive oil
1 Tbsp unsalted butter
3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
8 medium yellow onions, halved and thinly sliced
3 Tbsp cider vinegar
1/2 tsp coarse salt
all-purpose flour, for dusting
tart dough (see above)
1 cup coarsely grated Manchego cheese (2 ounces)
Freshly ground pepper, to taste
1. Finely grate parsnip (you will need 1/2 cup). Place on a clean kitchen towel (do not use paper towels), and squeeze to extract as much liquid as possible.
2. Pulse parsnip, flour, salt, sugar, pepper, butter, cheese, and rosemary in a food processor. Add yolk, and pulse to combine. With machine running, add ice water in a slow, steady stream, processing until dough just comes together (no longer than 15 seconds). Shape into a disk, and wrap in plastic. Refrigerate for at least 30 minutes.
1. Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.
2. On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out 24 rounds, gathering scraps and re-rolling if needed. Place on parchment-lined baking sheets.
3. Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread puree evenly onto the dough rounds, leaving 1/4 inch border around the edges. Sprinkle each with cheese. Season with pepper. Top each with spoonful of the remaining apple-onion mixture, and sprinkle with remaining cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.
4. Bake until edges are golden brown, about 30 minutes. Serve tarts warm or at room temperature.
Total Fat: 8.7 g
Saturated Fat: 5.1 g
Polyunsaturated Fat: 0.3 g
Monounsaturated Fat: 2.3 g
Cholesterol: 28.9 mg
Sodium: 147.8 mg
Potassium: 98.8 mg
Total Carbohydrate: 14.5 g
Dietary Fiber: 2.0 g
Sugars: 2.7 g
Protein: 3.1 g