This tart riffs on the popular dessert we make constantly at our house during apple season. Instead of the usual sweet version, this savory tart joins apples with onions and potatoes (in French called pommes de terre – literally apples of the earth). You could add or substitute peeled, sliced celery root, parsnips or carrots if you like.
- One medium apple
- 2 medium Yukon gold potatoes
- 1 medium onion
- Olive oil
- 3-4 sprigs fresh thyme
- Salt and freshly ground pepper
- One sheet frozen puff pastry
- Goat cheese, optional
- Defrost pastry in the fridge overnight. Preheat oven to 400 degrees.
- Thinly slice apple, potatoes and onion. Heat some oil in a sauté pan, then add onion and cook until just starting to brown. Add potatoes, thyme sprigs and a bit of salt and pepper and cook for 10 minutes until onion is soft and potatoes are almost cooked. Add apples and cook for a couple more minutes. Stir gently so slices remain intact. Remove from heat. Taste for salt and pepper and adjust as necessary.
- Place a sheet of parchment paper on a baking sheet. Lay out pastry on top of paper. Cut pastry sheet into 2 strips about 4-5 inches wide. Separate from one another by at least an inch.
- Lay potato-apple mixture on top of pastry in a thin layer. Leave at least ½ inch border of pastry uncovered around the perimeter of each rectangle (this allows the pastry to puff up). Crumble a bit of goat cheese over the top, if desired. Place into the oven and bake for about 20 minutes or until the pastry is golden brown.
- Remove from oven, cool slightly, cut into slices.