Charred Red Onion and Caramelized Apple Tart
Source: Recipe and image courtesy of National Onion Association
At Sisters American Grill, Chef Powers incorporates two top trends—charring vegetables and drizzling on flavor with a sweet-tart gastrique—to create an elevated vegetarian menu item. His individual onion tart can serve as an appetizer, small plate or side.
1 sheet prepared pie dough
2 tbsp. butter
1 Granny Smith apple, sliced
2 tbsp. sugar
1 tbsp. lemon juice
1/4 tsp. salt
1/2 red onion, julienned
Extra-virgin olive oil, as needed
1/4 tsp. minced garlic
1/4 tsp. minced shallot
Salt and pepper, to taste
3 thin slices Brie
Apple Cider Gastrique (recipe below)
Apple Cider Gastrique
1/2 cup sugar
1 tbsp. water
1 cup cider vinegar
2 tbsp. minced shallots
In heavy saucepan, combine sugar and water. Cook over medium heat without stirring for 3 to 5 minutes. Remove from heat, swirling pan to even out color. Add vinegar and shallots, whisking constantly until smooth and caramel is blended. Simmer over low heat until consistency of syrup.
Yield: 1/2 cup
- Preheat oven to 400°F. Line 4-in. tart pan with pie dough; remove excess dough from rim. Fill with dried beans, rice or pie weights; bake 10 to 12 minutes until browned.
- Prepare Apple Cider Gastrique; set aside.
- Heat butter in heavy skillet over medium-high heat until foam subsides. Add apple slices; sauté 2 to 3 minutes, stirring and turning over occasionally until they are just beginning to brown. Add sugar, lemon juice and salt. Increase heat and cook until deep golden brown. Remove apples from pan.
- Heat dry skillet over medium-high heat until hot. Add onion and char for 2 minutes. Add olive oil, garlic and shallots; season with salt and pepper. Continue to sauté 3 minutes longer. Remove from pan.
- Place apples in baked tart shell; add onions and top with slices of brie. Bake at 350°F for 6 to 8 minutes or until slightly brown on top. Serve warm or at room temperature. Drizzle with 2 tbsp. Apple Cider Gastrique before serving.