Recipe Box, Sweet & Savory Apple Tart with Fennel & Prosciutto
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
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.
Notes
Enjoy!
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We love fennel Jenna and I love the idea of a sweet and savory tart! It’s dry and the leaves are crisping up and falling here too, we need rain! Hope you’re enjoying a beautiful weekend on the water 🙂
This looks so good yet easy, Jenna! Love the line “until everything looks happy”! Happy Sunday.
Oh I want this now!! Wish I could trade a Jewish Apple cake for this tart ! 😉. Apple minded we both are today.
Such pretty fall pumpkins on the porch Jenna. Here too, everything has dried up and for certain
we will have no pretty change of color because it all died and is blowing away with the hot breeze. It was 108 at Bryant-Denny yesterday! OMGoodness, we need to get a break with this heat soon!
The tart looks delicious…………
You didn’t go to the game did you? I heard people were leaving after the 1st quarter it was so hot. I am melting in Bham while HH is lounging in the pool at the beach but he said it’s really hot there too…supposed to break this week, fingers crossed!
I would definitely use the onions. They are so good for you and we love them. What a great recipe idea. I had no idea there were seasoned, cooked apples waiting for me at the grocery store!
The tart sounds great and I love your cool looking pumpkins-Happy Fall:@)
Jenna, the apple tart looks so delicious, what a great fall dish…and I love fennel! Have a wonderful week! Pam @ Everyday Living
The tart is beautiful and looks tasty ♥
summerdaisycottage.blogspot.com
Thank you!
Jenna
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I’m a gardener like you…too funny. My hubby has the green thumb. Looks great to me. Call me crazy but I love walking barefoot in the dry leaves.
Ha!! That is pretty crazy!
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The Apple tart looks delicious and your pumpkins and fall decor is quite charming! Have a great day.
Thanks Lynn!
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Yum, looks wonderful. Love your apple trick!
Jenna, your fall decor is lovely. Love the stacked pumpkins. A truly welcome site for your visitors and you. I made a similar tart last year and it was quite yummy.
I also want to thank you for sharing your lovely home and recipe at DI&DI.
What a neat recipe! This sounds amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
What a great Tart to go with all of your awesome Fall decorations. I just love your pumpkins! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Miz Helen