Apple Gruyère Tarts
Thanksgiving appetizers. It’s a thing, right? Sometimes I think that seems crazy because most of the time, I try to eat as little as possible early on Thanksgiving so I can save space for that glorious dinner. But, when you are entertaining a large crowd, it’s always a good idea to have some small bites out for people to snack on while finishing up dinner. This is especially true if your family is anything like mine and always seems to be running behind the time we planned to have dinner ready.
These Apple Gruyère Tarts are the perfect holiday appetizer whether you need something that’s easy to prepare, but also has a “fancy” kick to it! What’s not to love? You’ve got light and buttery puff pastry topped with caramelized onions and apples with a sprinkle of gruyère cheese and chives. I guarantee these tarts will disappear so fast and you will be the party favorite! You can easily double the recipe if needed. I used fresh chives, but you could also use thyme and/or rosemary. The cheese is not overpowering in this recipe and if you wanted, you could also add a bit more. Let the holiday gorging begin!
Apple Gruyère Tarts
Yield: about 16 tarts
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- salt to taste
- 2 Tbs. unsalted butter
- 1/2 pound apples (about 2-3 apples), peeled and diced (I used honeycrisp)
- 1 teaspoon sugar
- 1 ounce Gruyère cheese, grated
- 2 Tbs. minced fresh chives
- 1 sheet frozen puff pastry dough, thawed
- 1 egg, beaten with 1 tablespoon water
- In a non-strick fry pan over medium heat, heat the olive oil. Add the onions and season with salt, stirring occasionally, until the onions are golden brown, about 10-15 minutes. Transfer to a mixing bowl and set aside.
- Preheat oven to 400 degrees F. Melt the butter in the fry pan over medium heat. Add the apples and sugar and stir to coat the apples. Cook until the apples are soft and start to caramelize, about 5 minutes. Transfer to the bowl with the onions and stir in the cheese and chives. Season with more salt to taste. Set aside.
- Prepare a baking sheet with parchment paper or a baking mat. Cut the puff pastry into 2-inch squares and place on the baking sheet, spacing the squares about 1 inch apart. Brush the pastry squares with the egg and water mixture and spoon a heaping tablespoon of the filling in the center of each square.
- Bake until the pastry is crisp underneath and golden brown on top, about 20-25 minutes. Serve at room temperature.
Slightly adapted from Williams-Sonoma