It's been a bit of a crazy/awesome holiday season for us. There were finals, which of course sucked hard but then they ended life went from being sad and pathetic to being filled with friends family, food, drinks, vacations, and festivities.
First, my birthday which we rang in with family and then friends in the city at The Velvet Catina in the Mission (San Francisco) and I have to say, seriously people you need to eat there, the food is out of control. There are cactus enchiladas. Be very weary of the margaritas, they will knock you on your ass if you are not careful. Or if that's your sort of thing than its just a happy bonus to go along with the food.
Then Hawaii. Eighty degree weather, rum filled pineapples, beaches, volcano's, cool and scary fish sightings, and of course the graduation ceremony of Alex's rather mischievous yet eternally cool younger brother. Need I say more? An eight our stint in the SF airport didn't even manage to put a damper on the trip.
Oh yah, and X-mas of course. Obviously that was fun. It was also I must add full of food consumption. There was a late night cookie baking extravaganza that produced rather sub par specimens. I'll spare you the details, but lets just say that there is nothing more depressing than a "mehh" cookie, especially when it is Dec. 23 at 2am and you have no time to make replacement cookies and are forced to offer up the lamo cookies at a x-mas eve party. Along with the disapointments there were also triumphs. One of which was this caramelized onion tart. The thing is, this tart is sort of mind bogglingly easy to make. There is a huge short cut, pre-made puff pastry which I am sure some would scoff at, but seriously people, really? The pre-made stuff is delicious.
We made the tart as an appetizer for Christmas dinner because my Mom had pulled it out of Real Simple a while ago and was hoping that the opportunity to make it would arise. I know most people love Christmas for the gifts, but for me, the chance to make a recipe that has been waiting in the wings is really better than presents. Or at least it ranks up there. I get a lot of cool shit over the holidays. So ladies and gents, here it is, the tart that stole Christmas dinner...
Before I go on I would like to urge you all to experiment here, as I plan on doing as soon as I can find an excuse to do so. Goat cheese would be amazing in place of the sour cream, and I have a vision of puff pastry slathered with tomato sauce and parm, baked for 30 min, then cracking eggs on top and baking until the eggs are set. Oh sweet lord that would be sooo tasty.
Also, do yourself a favor and go download the new Norah Jones album. I was no fan of her before (except in the Little Willies) but "The Fall" is not annoying at all I swear, it is GOOD and it will make you hungry for onion apple tart.
Caramelized Onion Tarts with Apples
Real Simple, December 2009
- 2 tbl. Olive Oil
- 2 medium Onions sliced
- 2 red apples cut into small pieces
- 2 sheets of puff pastry thawed
- 1/2 cup creme fraiche or sour cream (we used sour cream because it was the holidays and we were too busy for creme fraiche. I bet creme fraiche is EVEN more delicious)
- Salt and Pepper
In a large skilled heat the oil over medium heat, and add the onions. Cook until the onions become soft and golden brown. This should take about 15 minutes.
Once the onions are done stir in the apples along with a pinch of salt and pepper. Allow everything to cook for roughtly 2 minutes.
Line two baking sheets with parchment paper and roll out the puff pastry onto the parchment, and then with a fork prick the pastry all over.
Spread the creme fraiche or sour cream on top on the puff pastry's leaving a 1/2 inch border around the edges. Top with the onion's and apples. Put everything into the oven and allow to bake for 30-35 minutes.
Cut it up and eat it. I promise you won't be sorry.