Apple and Red Onion Caraway Tart

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Apple and Red Onion Caraway Tart

 

Makes 2 tarts; serves 16 to 20

 

 

2 cups all-purpose flourplus more for dusting

Salt and freshly ground black pepper

1 1/2 teaspoons whole caraway seeds

1 cup cold unsalted butter(2 sticks), cut into small

pieces, plus 4 tablespoons for filling

1/4 to 1/2 cup ice water

4 Granny Smith apples

4 medium red onions(about 6 ounces each)

1 tablespoon plus 1 teaspoon sugar

2 ounces blue cheesecrumbled

Vegetable-oil cooking spray

 

1. Place flour, 1 teaspoon salt, and 1 teaspoon

caraway seeds in a food processor. Add butter pieces;

process for about 10 seconds, until mixture resembles

coarse meal.

 

2. With machine running, add ice water slowly

through feed tube. When dough holds together but is

not sticky, stop adding water; do not process for more

than 30 seconds.

 

3. Divide dough in half; turn out onto plastic

wrap. Press dough into flat rectangles. Wrap in

plastic, and chill for at least an hour.

 

4. Spray two rectangular tart pans (13 by 4 inches)

with vegetable-oil cooking spray; place on a

parchment-lined baking sheet. On a floured board, roll

pastry to a thickness of 1/8 inch. Transfer a piece of

pastry to each pan, pressing it into edges; trim

pastry about 3/8 inch higher than edge of pan. Prick

bottom of tart. Chill for at least 30 minutes or up to

24 hours (covered with plastic).

 

5. Heat oven to 400°; place rack in center. Line

chilled pastry with parchment paper, and weight with

dried beans. Bake for about 20 minutes; when pastry

just colors around edges, remove paper and weights;

continue to bake just until pastry is light golden,

about 10 more minutes. Cool completely on a wire rack.

 

 

6. To make filling, peel and core apples. Cut into

quarters; then cut each quarter into four slices. Peel

onions, and halve lengthwise. Cut each half into

1/4-inch slices. Melt sugar and 2 tablespoons butter

in a medium skillet. Add apples; cook over medium-low

heat for 8 minutes, stirring occasionally. Add 1/2

teaspoon salt and 1/4 teaspoon pepper; raise heat to

medium high, and cook for 2 more minutes, until the

apples are golden. Transfer apples and all the pan

juices to a bowl. In the same skillet, melt remaining

2 tablespoons butter. Add onions and cook for 8

minutes, stirring occasionally, until onions are just

brown. Add 1/2 teaspoon salt and 1/4 teaspoon pepper;

cook 2 minutes more. Return apples to pan; over low

heat, toss to combine.

 

7. Sprinkle cheese along bottom of tart shells.

Divide warm apple-onion mixture between them. Sprinkle

remaining 1/2 teaspoon caraway seeds over tarts, and

serve.

 

 

 

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