Bake tarts until apples are tender and cheese is golden, about 20 minutes. While the onions are cooking unfold the thawed puff pastry. Here is how to make this savoury pastry crust in the food processor: Once the pastry dough is ready, it is time to roll it, rest/chill it and line the tart or quiche pan. Personally, I score it with a 2cm border and then run 3-4 score lines on the puff pastry inside the border that has been created. If you want to try this recipe, you can find these Tillamook Extra Sharp White Cheddar Slices on your next Costco trip, available now through November! It is key to create a perfect quiche crust that does not shrink or collapse in the oven! Then begins assembly. Rotate for even baking, and continue to cook for five to seven minutes until golden. Divide half of onion mixture among tarts. Bake for five minutes. For a flaky and savory tart. Do not add all the water at once; depending on your flour, you might need more or less than the recommended quantity. This savory apple tart with caramelized onions and cheddar cheese may be a mouthful but it is the perfect-sized appetizer. It does not need to be fully combined into a ball, but the crumbs should stick together when you pinch them between your fingers. Slice your onion into thin strips.
And you only need 4 ingredients! Dot with remaining butter. Using a sharp knife, score 4 lines to create a 1/2-inch border all the way around each tart.
I like to keep it in the fridge either pre-rolled, or already lined in the tart pan. Stir with the onions and cook down for another 5 minutes. It is important not to work the pastry too much as this point. Alternating between apples and Tillamook Extra Sharp White Cheddar Slices, stack interlacing layers. Those are the dishes we ultimately reach for when someone asks us to BYOD. Gently slide the pastry along the sides of the pan to create a 90′ angle with the bottom. This easy fall appetizer includes topping puff pastry with caramelized onions and layers of apples and Tillamook Extra Sharp White Cheddar Slices. Thank you, Tillamook for sponsoring this post. So make sure to only add a little bit at the time and blend well between each addition.
Trim the edges and score a 2 cm border from the edge.
Fill mini tart shells with the filling, topping with reserved cheese. Place your Tart or Quiche pan over the rolled pastry to insure it is rolled large enough to fill it. For a more solid filling (for a thinner tart savoury tart like my Goats Cheese Beetroot Tart or a galette like my Tomato Galettes), I usually do not blind bake the pastry.I personally don’t use weights or beads but you absolutely can if you feel more comfortable with it.
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