i'd rather be baking

I don’t know what’s wrong with me, but ever since the weather turned a bit cooler and the fallen leaves outside grew crunchier underfoot, I can’t get enough onions. And even weirder is the fact that I want to bake them.

This has led to several somewhat unusual (for me, at least) onion applications as of late, and this is one of them. I suppose it all comes down to the fact that I really just want to eat onions for dinner, but they can admittedly be a bit much by themselves.

This tart makes a great light winter dinner – satisfying without being too heavy. That being said, it left me just slightly disappointed and perplexed. I’m thinking that next time I might add some walnuts, and perhaps substitute swiss cheese for the sour cream. But don’t get the wrong idea. This is a great tart. The puff pastry is buttery, fluffy, and crisp all at once, and the onions, apples, and fennel are great friends. Yum.

Caramelized Onion Tart with Fennel and Apples
Evil Chef Mom

2 tablespoons olive oil
2 medium onions, sliced
1 fennel bulb, sliced
2 Granny Smith apples, cut into thin slices
Kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and fennel. Cook, stirring occasionally, until soft and golden brown, about 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.

Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the sour cream, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.