Today we’re making a savory tart loaded with cheddar cheese, caramelized onion and RubyFrost Apples.
While most people think of an apple tart to be a sweet dessert, this is one of our favorite savory tart recipes.
The flavors couldn’t be more perfectly balanced.
Apples and cheese go together like peanut butter and jelly.
Maybe that’s why apple pie with cheese is a fan favorite of many.
This tart is one of the best savory apple recipes since the buttery crust holds in a rich and flavorful caramelized onion layer, complemented by sharp cheddar cheese, and sweet RubyFrost Apples.
RubyFrost Apples are rich in Vitamin C, making them less likely to brown. That’s what makes them such a great apple to use in the tart recipe.
The delicate apple design stays beautiful without browning.
The perfect mix of sweet and tart makes RubyFrost Apples a great choice for both sweet and savory recipes.
You can find RubyFrost Apples at grocers throughout the country and at Central Market in Texas.
Now you know what ingredients you’ll need, let’s start cooking this irresistible savory tart recipe.
The tart making is done in stages, but many parts can be done concurrently.
We used store bought pie dough, but feel free to use homemade if you would like.
We have a great pie dough recipe as part of our leftover turkey mini pot pie recipe.
Follow the instructions on your pie crust for baking instructions.
We found it to be best to half bake the tart crust before adding in the filling to ensure the crust stays nice and flaky, without the risk of overcooking your cheese or apple slices.
Part of the appeal of the tart is the beautiful Ruby Frost Apple arrangement on top!
Slice the apples thin and evenly for a uniformed top.
You want to ensure it’s cooked perfectly to really enjoy the sweetness of the apple and to ensure the tart is as pretty as it is delicious.
Apple Tart Recipe with Cheddar and Caramelized Onion
Prep Time: 1 Hour
Bake Time: 50 Minutes
Ingredients:
- 1 store bought pie crust
- 3 very thinly sliced RubyFrost Apples
- 1 tsp salt
- 1 tsp sugar
- Squeeze of Lemon juice
- 1 cup shredded cheddar cheese
- 4 tablespoon unsalted butter, divided
- 2 sweet onion sliced into thin rings
- ½ cup crème fraîche
- 1 teaspoon Dijon mustard
- 6-8 sprigs of thyme, de-stemmed
Directions:
- Thinly slice the apples to ⅛ inch thickness using a mandolin, toss them with a pinch of salt and 1 tablespoon of sugar. Also coat the apples in a light squeeze of lemon. Let the apples sit in a colander over the sink or a bowl for an hour to help extract some moisture.
- While the apples are sitting in the colander, add 2 tablespoons of butter in a small saucepan over medium heat. Add the sliced onions and cook until lightly browned and they are starting to caramelize. This should take about 20-30 minutes. Transfer the onions to a medium bowl and place in the fridge.
- Meanwhile, roll out your store bought pie crust in a buttered tart pan. Pierce with a fork to prevent bubbles. You may also want to use pie weights to prevent the crust from bubbling up.
- Bake the empty shell at 375 for 20 minutes.
- In a small bowl, stir together the caramelized onion, crème fraîche, mustard, thyme, salt and pepper. Spread evenly over the half baked pie crust.
- Sprinkle the top with the cheddar cheese and season with salt and pepper. Bake for 10 minutes.
- Arrange the apple slices on top in an overlapping circle arrangement.
- Bake the savory tart on the top oven rack until the pastry is golden and the cheese is melted, about 20 minutes. Then remove from the oven, brush the apples with melted butter and sprinkle with thyme, then cut into slices and serve.
Savory Tart with Apples, Cheddar, and Onion
This savory tart recipe is perfectly balanced thanks to thinly sliced apple, cheddar cheese, and caramelized onion.
Ingredients
- 1 store bought pie crust
- 3 very thinly sliced RubyFrost Apples
- 1 tsp salt
- 1 tsp sugar
- Squeeze of Lemon juice
- 1 cup shredded cheddar cheese
- 4 tablespoon unsalted butter, divided
- 2 sweet onion sliced into thin rings
- ½ cup crème fraîche
- 1 teaspoon Dijon mustard
- 6-8 sprigs of thyme, de-stemmed
Instructions
- Thinly slice the apples to ⅛ inch thickness using a mandolin, toss them with a pinch of salt and 1 tablespoon of sugar. Also coat the apples in a light squeeze of lemon. Let the apples sit in a colander over the sink or a bowl for an hour to help extract some moisture.
- While the apples are sitting in the colander, add 2 tablespoons of butter in a small saucepan over medium heat. Add the sliced onions and cook until lightly browned and they are starting to caramelize. This should take about 20-30 minutes. Transfer the onions to a medium bowl and place in the fridge.
- Meanwhile, roll out your store bought pie crust in a buttered tart pan. Pierce with a fork to prevent bubbles. You may also want to use pie weights to prevent the crust from bubbling up.
- Bake the empty shell at 375 for 20 minutes.
- In a small bowl, stir together the caramelized onion, crème fraîche, mustard, thyme, salt and pepper. Spread evenly over the half baked pie crust.
- Sprinkle the top with the cheddar cheese and season with salt and pepper. Bake for 10 minutes.
- Arrange the apple slices on top in an overlapping circle arrangement.
- Bake the savory tart on the top oven rack until the pastry is golden and the cheese is melted, about 20 minutes. Then remove from the oven, brush the apples with melted butter and sprinkle with thyme, then cut into slices and serve.
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This recipe was sponsored by RubyFrost Apples, thank you for supporting the brands that we love.
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