Recipe Box, Sweet & Savory Apple Tart with Fennel & Prosciutto

the Painted Apron

8 years ago

It’s raining leaves at my house

But they aren’t the pretty fall leaves you save and wax and put in your centerpieces or pumpkin pots

It was 97 degrees, dry as a bone, and I think they’ve simply given up!

I had to use faux leaves in my pots because the real leaves were just too sad, they hate the end of summer as much as I do, I’m thinking…

But, I’ve decided to Keep Calm and Fall On, and just embrace dry stuff!!

I put this together in about 30 seconds, natural excelsior moss is tucked into a cone shaped grapevine basket and with a stem of faux pumpkins and a stem of fuzzy orange puffs that I thought were total fun

I also ~~threw away all the ugly dead plants and flowers from my pots and beds~~ did a little gardening…

Here’s an easy peasy recipe to celebrate autumn’s arrival

A tart full of sweet apples, savory prosciutto and tangy fennel

Here’s the trick that makes it super easy

Stouffer’s frozen Harvest Apples- they are already glazed and seasoned, all you have to do is defrost them

I made quick work of the onion and fennel by slicing them and tossing them in a skillet with butter and olive oil to cook down, low and slow, while I prepared the crust

If you place the tart on a sheet of parchment paper it’s easy to transfer from prep area to baking sheet and after baking to a cutting board

Bake the crust according to package directions until golden

Once the onion and fennel has started to caramelize, remove it to a cutting board and give it some quick chops so the pieces will be more manageable.

Chopping after cooking is quicker and easier than chopping raw, but either way works

Assemble tart by placing the apples in an even layer over the baked crust

Top with chopped onions and fennel

Then prosciutto on top

Return to oven for 12-15 minutes or until prosciutto is crispy and everything looks happy

Cut into small squares to serve

You can even top it with cheddar cheese if you like

Note: I add extra vegetables to everything to boost the nutrition, but if you really want to make this easy, eliminate the fennel and onion and just make it with apples and prosciutto

Cooked sausage or bacon would be good too

Sweet & Savory Apple Tart with Fennel & Prosciutto

Course Appetizer

Cuisine American, French

Keyword apple & prosciutto pastry, apple pizza, apple tart, baked apples, puff pastry

Prep Time 15

Cook Time 20

Ingredients

1 puff pastry sheet thawed
1 large sweet onion sliced
1 fennel bulb sliced
1 T butter
1 T olive oil
4-6 oz prosciutto
1 package Stouffer’s Harvest Apples thawed
sharp cheddar cheese grated, optional

Instructions

Place pastry on a piece of parchment paper. Gently roll pastry out, to enlarge slightly and join the perforations. Make a small edge by pinching pastry edge all around and prick dough all over with the tines of a fork. Place parchment sheet holding dough onto a baking sheet. Bake dough according to package directions until golden.
Put onions and fennel into a large skillet with butter and olive oil. Cook over medium low heat for 15-20 minutes, or until they begin to caramelize.
Spread apples in an even layer on top of baked pastry. Top with and even layer of onions and fennel, then top with prosciutto. Return to oven and bake at 400 for 12-15 more minutes
Top with cheese if desired and return to oven 1-2 minutes to melt cheese.
Cut into squares to serve. Makes 12-16 squares.