Apple, Caramelized Onion & Cheddar Tart | Kitchenstagram
This Apple, Caramelized Onion & Cheddar Tart brings together the comforting flavours of fall in the most delightful way. Crisp pie crust forms the perfect base for a golden, bubbling layer of melted cheddar and a rich, jammy mixture of caramelized onions and apples. The touch of thyme and a hint of chili add warmth and depth, creating a beautiful balance of sweet and savory notes in every bite.
Inspired by classic French tarts, this version introduces a playful twist- pairing orchard- fresh apples with sharp cheddar for that irresistible mix of flavours that feels both rustic and refined. It’s a dish that celebrates the harvest season, where simple ingredients come together to create something truly special.
Serve this tart as an elegant appetizer at a dinner party, a cozy lunch with crisp green salad, or even as highlight of your weekend brunch table. From the flaky crust to the caramelized sweetness of the filling, this tart is all about comfort and contrast- a dish that tastes like autumn on a plate. Whether you’re cooking for guests or just treating yourself, it’s a recipe that feels timeless yet refreshingly new.
Why you’ll love this recipe:
• Bring bakery-style charm to your kitchen with this easy flavourful tart.
• Made with simple, wholesome ingredients, it’s a cozy treat that perfectly captures the essence of fall.
Storage Tips:
You can prepare the caramelized onion in advance and store them in the fridge for a couple of days. Any leftover tart keeps well for up to four days when stored properly. To serve again, gently reheat in a 325°F oven until crisp and warm.
Ingredients
For Seasoning The Apples:
• 1-2 nos. Apple, sliced
• 1 tbsp Lemon Juice
• 1 tbsp Honey
• 1 tbsp Olive Oil
For Caramelized Onion:
• 2 nos. Onion, sliced
• 1 tsp Salt
• 1/2 cup Brown Sugar
• 1 tbsp Balsamic Vinegar
For The Tart:
• Pâte Brisée Dough
• Egg wash
• Rice or Chickpea, for blind baking tart shell
• 1 cup Cheddar Cheese
• Paprika Powder
• Dried Thyme
Preparation
For Caramelized Onion:
- Step 1: Heat oil in a pan and then add onion slices.
- Step 2: Next add salt and brown sugar, fry them on low heat, stirring often until the onions are soft and caramelized, for 10-15 minutes.
- Step 3: When the onions are cooked add balsamic vinegar and stir and cook for 5-8 more minutes to get a rich, caramel colour. They will smell incredible and greatly reduce. Set aside.
- Step 4: You can make the caramelized onion ahead of time and keep them in the fridge for 3-4 days. You can freeze them for up to 3 months. To thaw, let them stand in the fridge overnight.
For Seasoning The Apples:
- Step 5: In a bowl combine sliced apples, lemon juice, honey and olive oil. Set aside.
Baking The Tart:
- Step 6: Remove the Pâte Brisée dough from the fridge. Roll out the prepared dough in between two parchment paper a little larger than your 6 inch tart ring and roughly the thickness not exceeding 3 mm.
- Step 7: Use the tart ring to cut the base of the tart and remove the excess dough and reserve it. Place the tart ring into a baking tray and then using the parchment paper lift the rolled dough into the 6 inch tart ring.
- Step 8: Remove the parchment paper and gently press the dough into tart ring by lifting it and pushing it down into the ring. The dough should fit the shape of the ring.
- Step 9: Take the reserved pastry and roll it out the same thickness as before and 16 cm long and cut the rolled dough into a cm wide thin strips. Lift one of the strips and feed it into the ring wrapping it around the inner surface of the ring and sitting on the pastry base. As the pastry comes together trim off any excess and join the two ends of the strip. Gently push the pastry strip down into the base, but careful not to press the pastry hard against the ring or the pastry may be forced through the perforations and become welded to the ring. Cover the pie crust and chill in the refrigerator for 1 hour or overnight.
- Step 10: Preheat the oven @200°C or 400°F. Prick the bottom a few times with a fork, then line the crust with plastic wrap and fill with dried rice, beans or chickpeas.
- Step 11: Bake for 15-20 minutes. Remove the tart from the oven and carefully remove the rice and plastic wrap.. Brush the half-baked tart with egg wash. Return the tart to the oven and bake until the bottom crust is fully cooked for about 20-25 minutes.
- Step 12: Then evenly spread the caramelized onion in the baked tart. Spread cheddar cheese over the caramelized onion.
- Step 13: Arrange the apples and caramelized onions over the top. Sprinkle with the cheese, paprika powder and thyme.
- Step 14: Bake @180°C or 350°F for 20-25 more minutes. Drizzle with honey and sprinkle some paprika powder.
- Step 15: Allow to cool the tart, then slice and serve. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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