Maple Bacon Apple & Caramelized Onion Tart
Puff pastry is topped with sweet and savory maple bacon, apples and caramelized onions. Serve it for an appetizer, a side dish or main course
Equipment
- sheet pan
- parchment paper
Ingredients
- 1 sheet puff pastry thawed
- 1 Honey Crisp apple sliced
- 6 slices maple bacon cooked
- 1 sweet onion sliced
- 2 cups grated extra sharp white cheddar or Gruyère cheese divided
- 1/2 cup Maple Bacon Aioli or mayonnaise mixed with a tsp of maple syrup
- 1 T olive oil
- 1 T butter
- Chopped walnuts for garnish optional
Instructions
Stove top method for apples and onions*
- Saute onion in olive oil and butter over medium low heat, stirring occasionally.
- After 20 minutes add apples and continue to cook for 10 more minutes until apples have softened and onions are caramelized
Slow Cooker Method for apples and onions*
- Turn slow cooker on high and add 2 Tbsp butter. Add sliced onion, sprinkle with 1 tsp sugar, stir and cover. Cook for 1 hour and stir. Cook for another hour and transfer to plate or bowl
- Add apples to slow cooker and stir. Cook for 30- 1 hour depending on how soft you want your apples. Let apples cool before removing to keep them from falling apart. If you prefer crispy apples, you can skip this step
Tart
- Roll out puff pastry and prick all over with a fork. Score the pastry about 1/2 inch from the edge to form a crust. Bake at 400 degrees for 10 minutes until set and golden
- Spread pastry with Maple bacon aioli, or mayonnaise mixed with maple syrup
- Add caramelized onions in an even layer, then top with apples
- Sprinkle 1/2 of cheeses over apple slices
- Top with bacon pieces. Cover with remaining cheeses.
- Return to oven and bake for 10-12 minutes.
- Sprinkle with walnuts if desired and cut into squares to serve
Notes
*Caramelized onions and apples can be made ahead and stored covered in the refrigerator until needed. Bring them to room temperature or microwave briefly to warm before topping the tart