Charred Red Onion and Caramelized Apple Tart

IngredientsVegetables, Cheese
Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
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


  1. 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.
  2. Prepare Apple Cider Gastrique; set aside.
  3. 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.
  4. 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.
  5. 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. 

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