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Culinary Corner with Chef Morissa: Caramelized Onion and Apple Tart

INGREDIENTS

• 2 tbs vegetable oil

• 2 lbs of onions, julienned

• Kosher salt, to taste

• Pepper, to taste

• 2 lbs unsalted butter

• 1 lb Granny Smith apples, peeled and sliced thin

• 2 tsp sugar

• 1 ½ oz Gruyere cheese, grated

• 2 tbs fresh chives, minced

• 1 tsp fresh thyme, chopped

• 1 package of frozen puff pastry, thawed

• Egg wash

PREPARATION

Preheat oven to 400 degrees and line baking sheet with parchment paper. In a large pan over medium heat, add oil. Sauté the onions, add salt, and stir occasionally until onions are caramelized. Transfer to bowl and set aside. In the same pan, melt butter and add apples and sugar. Stir to coat the apples. Cook until the apples start to caramelize and soften. Transfer to bowl with onions, and stir in cheese, pepper, and fresh herbs. Cut pastry into two-inch squares and place on baking sheet, space squares one inch apart. Brush pastry with egg wash. Add 1 tbsp of filling in center of square. Bake until the pastry is crisp and golden – about 25 minutes. Let cool and serve at room temperature.

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