I am not private in my opinion of comfort foods. My blog nestMeg, if nothing else, serves as a testament of my devotion to all things warm and buttery. Living so far from home necessitates cooking with an excess of butter from time to time. Is a flaky tart an acceptable replacement for my brother’s bear hugs or my sister’s permeating laugh? Well, no. But it makes a decent consolation prize.
Being a resident of New York City is taxing in all the ways you’ve heard (including, quite literally, taxes). There is no loneliness quite so profound as the one experienced while surrounded by a sea of strangers. Cures are difficult to come by. When home is a few bites away, sometimes that’s enough. In any case, it has to be.
This recipe comes from Alice Waters’ "The Art of Simple Food," which is my go-to resource for fresh and, obviously, simple food. Alice actually has the onion tart and the apple tart listed as two different recipes, but the two foods seemed like such a complementary pair. The dough recipe required no modification. It actually bubbles butter. Now that, my friends, is enough.
Apple onion cheese tart
For the dough:
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water
Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.
For the tart filling:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
2 tablespoons olive oil
4 medium onions, peeled and sliced
1 pound Granny Smith apples, peeled, cored and sliced
1/2 cup cheddar or goat cheese
Heat the olive oil in a shallow pan on medium-low heat. Add the onions and stir occasionally, cooking for 20 to 30 minutes until onions are brown and soft. Let cool.
Preheat the oven to 375 degrees F. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
Spread cheese over the chilled tart, leaving a border of 1 and 1/2 inches. Starting at the outside, layer the apples slightly over one another and work toward the center. Apple slices in the center should be layered about 1 inch thick.
Sprinkle the apples with the cooked onions. Fold the border over the apples and onions to make a crust.
Mix the egg and milk or water together and brush gently over the crust. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.
Related post on nestMeg: Baked Eggplant, Tomato, and Feta with Polenta
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