Weekend Bistro

You must know by now that I love Williams Sonoma for their recipes….Most times they are adapted from actual Chef/Owner of restaurants. This one is adapted from a recipe by Chef Justine Kelly, The Slanted Door, San Francisco.
I will be making them tomorrow, if they turn out as delicious as I expect them to, I might just surprise my daughter next week for her Easter Dinner! The “Love of my life” said “your doing the table setting, making side dishes, decorating – why didn’t you just have Easter here?” I starred blankly at him and without hesitation I said “Isn’t it time for the dogs to go for a walk?” and with that I went about my thoughts for my daughters Easter Table!

I will let you know Monday how they turned out and if they will be making an appearance next week at Tammy’s!

Caramelized Onion and Apple Tarts with Gruyere and Thyme

2 Tbs. vegetable oil
1 1/2 lb. yellow onions, halved and thinly sliced
1 tsp. kosher salt, plus more, to taste
2 Tbs. unsalted butter
1 lb. tart apples, peeled and sliced 1/8 inch thick
1 tsp. sugar
1 1/2 oz. aged Gruyère cheese, coarsely grated
2 Tbs. minced fresh chives
1 tsp. chopped fresh thyme
1/8 tsp. freshly ground pepper, plus more, to taste
1 package (1 lb.) frozen puff pastry dough, thawed
1 egg, beaten with 2 Tbs. water
In a large fry pan over medium heat, warm the oil. Add the onions and the 1 tsp. salt and cook, stirring occasionally, until the onions are golden brown, about 30 minutes. Transfer to a large bowl and let the filling cool to room temperature.

Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

In the same pan over medium heat, melt the butter. Add the apples and sugar and stir to coat the apples. Cook, stirring, until the apples are just starting to caramelize and have softened, about 10 minutes. Transfer to the bowl with the onions and stir in the cheese, chives, thyme and the 1/8 tsp. pepper.

Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Brush the pastry squares with the egg mixture and place a heaping 1 Tbs. filling in the center of each square. Season with salt and pepper.

Bake, rotating the baking sheets from top to bottom and front to back halfway through baking, until the pastry is crisp underneath and golden brown on top, about 25 minutes. Transfer the baking sheets to wire racks and let the tarts cool to room temperature. Serve at room temperature. Makes 32 tarts.

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  1. I think I can smell them cooking and my mouth is watering.
    Will you be renting a trailer to take all of your stuff to your daughter’s Easter dinner?

  2. Sounds like a delicious appetizer. I’m a big fan of Williams Sonoma recipes. I have a few of their cookbooks, and have had success with so many of their recipes.
    I hope the Easter gathering at your daughter’s is a wonderful success!
    Have a great week,

    • Thank you Suzanne! They came out delicious! Will post a photo of them later…running a bit behind this morning…thanks for stopping by, please visit again, lots going to be happening here at PineRidge!


  3. I had to pin this! They look wonderful 🙂

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