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Saturday, October 30, 2010

Caramelized Apple and Red Onion Focaccia Tart

Seasonal Recipe of the Week
I love the combination of apples and cheese, but put it on a base of homemade focaccia and you really have a winning item. So here is a recipe for a Caramelized apple and onion tart that is totally worth your time.'

5 cups finely chopped red onion
1/2 cup EVOO
3/4 tablespoon kosher salt
3/4 tablespoon black pepper
1 teaspoon fresh thyme leaves
2 cups all purpose flour
1 tablespoon dry yeast
1 teaspoon sugar
3/4 cup warm water
3 large Macintosh apples, peeled, cored, and sliced thin
2 tablespoons butter
1/4 cup brown sugar
1/4 pound crumbled Roquefort cheese

Over medium heat, sauté the onions in 6 tablespoons of the olive oil for 20 minutes, until they are soft. Stir in the salt, pepper, and thyme. Cool to room temperature. Combine the flour, yeast, sugar, remaining 2 tablespoons of olive oil, and warm water in the bowl or your electric mixer and beat at low speed till well mixed. Now knead the dough an a lightly floured counter top or board. It should be smooth and elastic, about 8-10 minutes. Return dough to the bowl and cover with plastic. Let dough rise in a warm spot for 30 minutes.

Preheat your oven to 375 degrees. Saute your apple slices in butter and brown sugar till they start to smell caramelized and darken in color, let cool. Take dough out of bowl and roll it out to about 1/2 inch thick and place it on a parchment-lined sheet pan. Cover dough with 1/2 the sautéed onion, then add the caramelized apple slices, top with remaining onions. Bake for 30-35 minutes. Then remove from oven and add the crumbled Roquefort cheese and pop back into the oven for another 10 minutes. Cut and serve, where is my Merlot?