Carmelized Onion and Apple Tart

Cooking Instructions

To make the pastry: Cut the butter into tbsp sized pieces. In a food processor, combine the flout and salt. With the machine running, drop in 1 piece of butter at a time, processing until evenly distributed. Pulse, adding water just until the dough comes together. Do not overprocess, or the dough will be tough. Place in plastic wrap and flatten into a disk shape. Refrigerate for at least 1 hour.

Preheat the oven to 350F.

On a lightly floured work surface, roll the dough out to a thickness of 1/4 inch. Fit the dough into a 10-inch tart pan with a removable bottom. Line with parchment paper and fill with pastry weights. Bake for 35 minutes, or until firm and lightly colored. Place on a wire rack to cool slightly.

To make the filling: In a saute pan over medium-high heat, heat the olive oil and saute the onions and pancetta until lightly browned, about 8 to 10 minutes. Deglaze the pan with the apple juice, scraping the sides to loosen particles of cooked-on onion. Bring to a boil.

Add the diced Rome apple to the pan, lower heat to a simmer, and cook until the apple is falling apart tender and the liquid is reduced, about 10 to 15 minutes. Let cool.

Peel, core, and slice the pippin apples.

In a bowl, beat the milk, eggs, and coriander together. Stir into cooled apple-onion mixture. Fold in the sliced apples and pour into the pastry shell.

Top with Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until the cheese is golden brown and a knife inserted in the center comes out clean. Transfer to a wire rack and let cool slightly before cutting.

Wine Pairing(s)

Solena Pinot Gris

Bethel Heights Pinot Gris

Hugel et Fils Gewurztraminer

Maryhill Gewurtztraminer

Claiborne & Churchill Dry Gewurztraminer

Chateau Ste. Michelle Gewürztraminer

Domaine Zind-Humbrecht 'Herrenweg de Turckheim' Riesling

The Furst Riesling

Domaine Zind-Humbrecht 'Herrenweg de Turckhiem' Gewurztraminer

Trimbach Gewurztraminer