A savory apple and onion tart that pairs beautifully with a crisp white wine, such as Chardonnay, is an elegant yet simple dish to serve for brunch, lunch, or a light dinner. This tart blends sweet-tart apple slices with slowly cooked sweet onions in a rich custard baked inside a flaky pastry crust. Though the combination may sound surprising, the result is balanced and refined—an old-fashioned flavor pairing that feels new and delightful to contemporary palates.
The tart works well as a starring side to roasted or glazed ham, or served in smaller slices as an appetizer on a cheese and cracker platter. For an impressive wine-tasting tray, present this tart alongside two cheeses, plain crackers and fresh grapes. The subtle sweetness of the apples and the savory, caramelized onions complement a wide range of lighter white wines and even some dry rosés.
Apple & Onion Tart Recipe
Ingredients:
4 tablespoons butter
2 medium onions, thinly sliced
2 teaspoons coarse kosher salt, divided
1/2 teaspoon ground black pepper
3 large eggs
1 cup heavy whipping cream
1 1/2 teaspoons ground nutmeg (or a pinch of freshly grated nutmeg)
1 sweet-tart baking apple, peeled, cored and thinly sliced
Pastry dough for one 11-inch tart or one 9-inch deep-dish pie (see pastry recipe below for a simple homemade version)
Directions:
Preheat the oven to 400°F (200°C).
In a skillet over medium heat, melt the butter. Add the sliced onions, 1 teaspoon of the kosher salt and the black pepper. Cook the onions until they are soft, then reduce the heat to very low and continue to cook, stirring occasionally, until they become pale gold and very tender, about 20 minutes total. Remove from heat and let cool slightly.
Roll out the pastry dough and fit it into your pie or tart pan, trimming any excess. Blind-bake the shell for 15 to 20 minutes, or until the edges are just golden. Remove the shell from the oven and lower the oven temperature slightly if needed.
While the shell bakes, whisk together the eggs, heavy cream, nutmeg and the remaining 1 teaspoon of salt in a medium bowl. Stir the cooled onions into the custard mixture. Arrange thinly sliced apples decoratively on a plate so they’re ready to layer on top of the filling.
Pour the egg and onion mixture into the partially baked shell, then arrange the apple slices across the top in a single layer or overlapping decorative pattern. Return the tart to the oven and bake until the custard is set and the top is lightly browned, about 25 to 35 minutes. Allow the tart to rest for 10 minutes before slicing to let the filling set.
Serving and storage: Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container for 2–3 days and gently reheated in a low oven to restore flakiness. Sliced small, this tart makes an attractive appetizer; served larger, it is a satisfying side dish with roasted meats or a green salad.
Approximate Nutrition Information: Makes about 6 servings. Per serving: Calories: 374, Fat: 27 g, Cholesterol: 153 mg, Sodium: 921 mg, Total Carbohydrates: 28 g, Protein: 5 g. Nutrition will vary depending on pastry type and portion size.
Variations and tips: For a cheesier version, fold 1/2 to 1 cup shredded sharp white cheddar into the egg and onion mixture before pouring into the shell. To add a touch of heat, replace the nutmeg with a pinch of red pepper flakes or cayenne. For individual servings, press pie crust portions into muffin tins and bake small tarts using the same filling—the baking time will be shorter for smaller portions. Choose a firm, sweet-tart apple such as Granny Smith, Cortland, or Braeburn for the best balance of acidity and sweetness.
Mom’s Perfect Pastry Recipe
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup salad oil (or neutral vegetable oil)
5 tablespoons warm water (adjust as needed)
Directions:
Combine the flour and salt in a bowl. Stir in the oil until the mixture is crumbly. Gradually add the warm water, mixing until the dough comes together and becomes elastic. Slightly warm water helps the dough form more easily.
Divide the dough into two balls and let them rest for a minute. Working between two sheets of wax paper (about 12 x 12 inches), roll each ball into a circular crust, using a rolling pin. The dough should be about an inch larger than the pan diameter to allow for fit and trimming. One crust is sufficient for the tart; the second can be stored wrapped in plastic in the refrigerator for a day or frozen for later use.
For recipe inspiration and more classic dishes, follow ApronFreeCooking on social platforms or browse recipe collections. This apple and onion tart is a timeless option that merges sweet and savory flavors into an elegant, crowd-pleasing dish.