INGREDIENTS
375g pack ready-rolled butter puffpastry (36cm x 25cm approx.)
1 tbsp (20ml) extra virgin olive oil, plus a drizzle
3 large red onions, peeled and sliced
1 tbsp (20ml) apple cider vinegar
1 tbsp Dijon mustard
5 sprigs thyme, plus few sprigs to garnish
2 large red apples e.g. Royal Gala, unpeeled
1 tbsp (20ml) milk (optional)
140g Taleggio or other washed rind cheese, sliced
40g baby rocket (optional)
METHOD
1. Pre-heat oven to 200°C. Unroll puff pastry and place on a large baking sheet lined with baking paper. Use a sharp knife to score a border 2cm in from the edge, then cross-hatch and prick the base all over with a fork to prevent the inner part rising.
Bake for 10-12 minutes or until golden but not too brown. Remove and set aside.
2. Meanwhile, heat the oil in a large pan over medium-low heat. Add the onions and cook for 10 minutes until softened. Stir in 3 teaspoons vinegar, bubble for a minute, then stir in the mustard and thyme, season well and set aside.
Slice the apples thinly through the core so a few slices have a star in the middle and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
3. Spread onions evenly over the centre of the pastry, overlap apple slices on top to cover. Brush the pastry edges with milk if desired. Add a few more thyme sprigs over the centre and drizzle with a little oil, then return to the oven for 10 minutes.
Remove from oven and dot the top with the cheese and bake a further 10 minutes until the cheese is bubbling and apple slices are soft. If pastry border is browning too much, protect with foil.
4. Serve warm or cold topped with rocket, if desired.
BEST WINE MATCH WITH APPLE TART
Choose a white, Rosé or sparkling with good acidity to offset this tart's richness.