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Onion, Apple and Goat Cheese Tart

Serves 1



  • 3 tablespoons sour cream
  • 1/3 cup ice water, approximately
  • 1 1/2 cups flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 1/2 ounces butter


  • 6 yellow onions, peeled, cut in half lengthwise, sliced thinly.
  • 3 tart apples, peeled, cored and sliced
  • 4 ounces butter
  • 3 sprigs fresh thyme
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon fresh ground pepper
  • water as needed
  • 4 ounces goat cheese



  1. Combine dry ingredients. Cut in butter, then mix in sour cream and water.
  2. Mix just until dough forms. Do not over knead. This can be done in a food processor or by hand.
  3. Form dough into a disc, wrap with film and cool until firm.


  1. Melt butter in a large pan, add onions and cook over high heat until translucent.
  2. Lower heat and continue cooking while stirring occasionally until onions take on a light amber color.
  3. Add apples, rosemary thyme and salt and pepper. It may be necessary to add water periodically to keep onion mixture from sticking to the pan.
  4. Continue cooking until apples are softened and mixture is deep amber in color, about 40 minutes.
  5. Remove thyme stems and allow mixture to cool.

To finish

Preheat oven to 350°F.

  1. Work dough with your hands to make it pliable. Roll out to a 14-inch disc. (The circle need not be perfect.)
  2. Lay dough over a 9-inch cookie sheet and put onion mixture just inside the perimeter (a sprig-form fan may be used to help form the shape of the tart).
  3. Fold edges of the dough up to partially cover the onions.
  4. Bake at 350°F for 45 minutes.
  5. Top with crumbled goat cheese and bake an additional 15 minutes. Serve hot.


Dress mesclun greens with balsamic vinaigrette. Place a slice of tart over some of the greens and dress the other side with fresh apple slices drizzled with the vinaigrette and grated cheese.

Hudson Valley Restaurant Week is back this April 8-21!