For those of us lucky enough to live within dashing-in-a-slicker distance from the supermarket, a rainy day is a good excuse to spend much of the day in the kitchen.
Sunday brunch today, complete with a side of Bloody Mary, was a no-brainer apple-cheese tart. The recipe is from the September 2011 issue of Country Living. I made the same stupid mistake of opting for the lesser-priced ingredient: Emmenthaler (about $7.00) rather than Gruyere (about $16; that price differential may show a smidgeon of intelligence, after all!). The latter, cubed, must melt a lot better than the former because I was left after 20 minutes of baking at 400 degrees F with cubes intact, though softened. Other than that, it was tasty, if a bit bland.
You could ramp up the flavor with blue cheese and pear, feta and tomato with Kalamata olives, even Provolone and salami. Being able to do one tart at a time allows you to clean out the fridge of any ingredients that will marry well.
The schedule for the rest of this afternoon? Roasted tomato sauce for homemade pizza!
SAVORY GRUYERE-APPLE TARTS
Makes 4 tarts
2 tablespoons unsalted butter
1 small yellow onion, finely diced
1 sheet frozen puff pastry, thawed
2 large Braeburn apples, peeled, cored, and thinly sliced
4 ounces Gruyere, chopped into 1/4-inch cubes
1. Preheat oven to 400 degrees F. In a small skillet over medium heat, melt 1 tablespoon butter. Saute onion until softened, about 5 minutes. Set aside.
2. Meanwhile, on a work surface, roll out puff pastry to a 13-by-10-inch rectangle. Cut dough into four 6 1/2-by-5-inch rectangles. Using a sharp knife, score 4 lines to create a 1/2-inch border all the way around each tart. Transfer to a parchment lined baking pan.
3. Divide half of onion mixture among tarts. Layer apples in 3 slightly overlapping rows on each. Top with remaining onion mixture and cheese. Dot with remaining butter. Bake tarts until apples are tender and cheese is golden, about 20 minutes.
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