New This Month

Apple-Onion Tarts


These apple-onion tarts have a rosemary-infused, parsnip sweetened crust.

  • Servings: 6

Photography: John Kernick

Source: Martha Stewart Living, October 2007


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 medium Gala apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 8 medium yellow onions, halved and thinly sliced
  • 3 tablespoons cider vinegar
  • 1/2 teaspoon coarse salt
  • All-purpose flour, for dusting
  • Rosemary-Manchego Tart Dough
  • 1 cup coarsely grated manchego cheese (2 to 3 ounces)
  • Freshly ground pepper, to taste


  1. Heat oil and butter in a large skillet over medium-high heat. Add apples and onions, and cook until golden brown, about 15 minutes. Cover, reduce heat to low, and cook until very soft and caramelized, about 35 minutes. Add vinegar and salt, and cook 5 minutes. Let cool.

  2. On a lightly floured surface, roll out dough to a generous 1/8 inch thick. Cut out six 7-inch rounds, gathering scraps and rerolling dough if needed. Place on parchment-lined baking sheets.

  3. Puree half the apple-onion mixture in a food processor until smooth. Using an offset spatula, spread 3 tablespoons apple-onion puree over each dough round, leaving a 1-inch border around edges. Sprinkle each with 2 tablespoons cheese. Season with pepper. Top each with a generous tablespoon of remaining apple-onion mixture, and sprinkle with 2 teaspoons cheese. Fold edges of dough in, crimping with your fingers. Refrigerate until chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees.

  4. Bake until edges are golden brown, 40 to 45 minutes. Serve tarts warm or at room temperature.

Reviews Add a comment

  • Mybobba
    27 SEP, 2011
    Oleg! big question, could you do this ahead and freeze??? I would love to do it all ahead and have ready to pop in oven,
  • mimipond1
    14 SEP, 2010
    Okay, first this: this is really delicious. Secondly, editors, please listen: THIS IS NOT EVERYDAY FOOD!!!! This is food for when your vegetarian gay boss and his husband come for dinner and you really want to impress them. This is a very labor-intensive recipe. I feel like I was flimflammed by this recipe. I started cooking about 5 pm and didn't serve dinner until freakin' EIGHT PM!!! I will make it again on a weekend night when I have plenty of time. Jesus.
  • myrthfui
    31 DEC, 2007
    These are not for the faint of heart but the delicious results are well worth all the work that goes into these little tarts. Positively divine!l
  • coletteertel
    4 DEC, 2007
    I had this at a friend's home the other night and it was to die for!!!!
  • nichole_521
    14 NOV, 2007
    This was great! I will make again.