FarmMade’s main goal is to help farmers stay farmers.
One of our favorite ways to support farmers is to inspire others to source farmer-grown and ranch-raised ingredients to bake, make, and create delicious dishes in your family’s kitchen. This is why we’re teaming up with Carolyn of Carolyn’s Farm Kitchen.
May Carolyn’s seasonal recipes aid in encouraging your family, friends, co-workers, and others to eat local and from the farm.
Recipe from Carolyn’s Farm Kitchen
APPLE, RED ONION, & CHEDDAR TART
Yield: One 9” tart (approx. 6 appetizer servings)
Prepared pastry for single-crust 9” pie
1 large red onion, sliced thinly
2 medium firm apples, skin-on, sliced thinly (such as Cortland, Baldwin, Jona Gold, Ginger Gold, etc. Nice to use both red and green skinned apples for this!)
Extra virgin olive oil
Cracked black pepper to taste
1 tsp. chopped thyme leaves, plus 1-2 tsp. whole leaves for pastry
Juice of ½ lemon
1 c. lightly packed grated sharp white cheddar (or Gruyere, brie, fontina)
1 egg, beaten
Preheat the oven to 425. Heat 1-2 Tbl. Olive oil in a large skillet over medium high. Add the onion, season with pepper and saute for 3-4 minutes or until lightly browned. Add the sliced apples and cook for another 2-3 minutes or until almost tender but the apples still retain their shape. Add 1 tsp. of the fresh thyme along with the lemon juice and cook for 30 seconds longer before removing from the heat. Transfer mixture to a plate and cool completely.
Preheat the oven to 425. Roll the pastry into a large 10” round circle and transfer to a parchment lined baking sheet. Scatter 2/3 of the grated cheese over the bottom of the circle and top with the cooked apple and onion mixture, leaving a 1” border all around. Top with the remaining cheese and fold over edges in a pleated pattern, slightly overlapping pleats to prevent leaking. Brush the edge of dough with egg and sprinkle crust generously with whole thyme leaves.
Bake in the lower third of the oven for 22-26 minutes or until pastry is fully cooked and nicely browned on the bottom. Remove from the oven and let sit for a few minutes before cutting into wedges to serve (note: tart can be served warm or at room temperature).
Pastry for single-crust pie:
1 ¼ c. all-purpose flour, plus extra for rolling
1 Tbl. sugar
½ tsp. salt
7 Tbl. cold unsalted butter, cut into small cubes
7-9 Tbl. very cold water
Combine the flour, sugar, and salt in a medium bowl, and cut in the butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Slowly add some of the cold water, blending gently just until a dough comes together (you may not need the full amount of water). Gather the dough into a ball, press together into a disk, wrap in plastic and refrigerate for at least one hour or freeze.
More Recipes from Carolyn’s Farm Kitchen
Thank you, Carolyn, for your contribution to FarmMade’s mission!
Love Tarts, Galettes, Pies?
You’ll find several recipes in our previous Pie-Way post.