Savory Apple Thyme Tart

This Savory Apple Tart recipe features thyme, caramelized onions and gruyere cheese.  A wonderful vegetarian meal, especially when served alongside a simple green salad. 

overhead shot of two small Savory Apple Tarts with caramelized onions, thyme and gruyere

Make this easy Savory Apple Tart recipe this fall and feel like a domestic goddess! 

I’m a little worried because John caught a sick bug last night. Scratchy throat, cough, sad puppy eyes, the works.

Why do guys turn into helpless babies when they’re sick? I find it kind of endearing, actually. I like making him tea and taking care of him.

But so help me if I catch what he’s got.

It can’t happen. I have the most insane schedule next week. Like Monday-Sunday, morning-night cooking jobs. No breaks, no days off. Not every week is so jam-packed, but this one is.

So…getting sick is not an option. And the thing that sucks about being self-employed is that there’s no such thing as paid sick days. If you can’t work, you don’t make money.

So I am careful and committed when it comes to staying sick-free. If someone so much as sneezes in my vicinity I’m running off to Whole Foods to pick up every immune boosting concoction in stock .

Oregano oil, echinacea, elderberry, give me all of it. This method has worked out really well so far; I haven’t been sick in years (I hope I’m not jinxing myself).

overhead shot of two small Savory Apple Tarts with caramelized onions, thyme and gruyere

Keeping illness at bay keeps me in the kitchen so that I can keep making deliciously fancy things like this Savory Apple Tart recipe. What is it about a savory tart that makes you feel like a domestic goddess?

I totally channeled my inner Ina with this apple tart recipe. It’s got nutty gruyere, caramelized onion, a hint of Dijon, tangy green apple and it’s accented with fresh thyme.

How to make this Savory Apple Tart recipe: 

a tart pan being lined with pie dough

Use pre-made pie dough to save time! 

Of course I prefer making the dough from scratch, but let’s say it’s a weeknight and you’ve got a sick hubby laid up on the couch to tend to and you just need to get a delicious dinner on the table in a hurry.

Here’s a little shortcut to get this savory apple thyme tart on the table lickety-split: use pre-made pie dough. It will save you tons of time with equally delicious results.

On a lightly floured surface, roll out the pre-made chilled dough and press into two six-inch tart pans, trimming off excess. Refrigerate until firm, about 30 minutes.

Blind bake your tart shell: 

Preheat the oven to 375°. Line the dough with a piece of  parchment paper and top with pie weights or dried beans. Bake for 20 minutes. This step is called blind baking and will prevent the crust from getting soggy once filled. 
 
Remove the parchment and weights. Continue baking until the crust is golden brown and crisp, about 10 minutes more. Transfer tart pans to a wire rack and let cool slightly. Reduce the oven temperature to 350°
 

a small bowl of creme fraiche next to a small block of gruyere cheese

Make the filling: 

In a skillet over medium heat, melt the butter with olive oil and swirl the pan around to combine both fats. Add the sliced onions and cook until lightly browned and starting to caramelize. This should take about 8 minutes per side. Remove the pan from the heat.

In a small bowl, stir together the crème fraîche and mustard and spread evenly over the pie crust. Sprinkle with half of the grated cheese and the thyme leaves. Arrange the apple slices and onions on top. Sprinkle with the remaining cheese and season with salt and pepper.
 
Bake on the top oven rack until the pastry is golden and the cheese is melted, about 15 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve.
 

overhead shot of two small Savory Apple Tarts with caramelized onions, fresh thyme and gruyere

Which apples are best for this tart recipe? 

The best apples for baking are both sweet and tart and hold up when baked without turning to mush. Granny Smith apples are generally one of my go-tos, but here are others to keep in mind: 

  • Jonagold 
  • Honeycrisp 
  • Braeburn 
  • Golden Delicious 
  • Pink Lady

Tips for making this Savory Apple Tart recipe: 

  • No pie weights for blind baking? No problem! Use sugar instead (here’s a how-to) ! This method comes with a bonus: faintly caramelized granulated sugar – the best for baking banana bread! 
  • Use a wide skillet for caramelizing the onions. This gives the water room to evaporate, allowing the onions to caramelize rather than steam.
  • If you feel like onions are getting too brown around the edges reduce your heat a bit.

Thanks for reading! To keep up with me in the kitchen, follow me on FacebookInstagramTwitter and Pinterest. If you make this Savory Apple Tart, don’t forget to share it using the hashtag #LePetitEats!

apple thyme tart
5 from 1 vote
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Savory Apple Thyme Tart

This Savory Apple Thyme Tart with caramelized onion and gruyere makes a wonderful vegetarian meal, especially when served alongside a simple green salad. 

Course Appetizer, Main Course
Cuisine French
Keyword apple tart with cheese, easy apple tart recipe, savory apple tart recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling time 30 minutes
Servings 2
Author Denisse

Ingredients

  • 1 batch store bought or home made pie dough 1 roll of store bought pie dough is enough for two individual 6 inch tarts
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small yellow onion sliced into thin rings
  • ½ cup crème fraîche
  • 1 teaspoon Dijon mustard
  • 1 cup shredded Gruyere cheese
  • ½ tablespoon fresh thyme leaves chopped, plus more for garnish
  • 1 apple cored and thinly sliced
  • Salt and freshly ground pepper

Instructions

  1. On a lightly floured surface, roll out the dough and press into two six-inch tart pans, trimming off excess. Refrigerate until firm, about 30 minutes.
  2. Preheat oven to 375°. Line the dough with parchment paper and top with pie weights or dried beans. Bake for 20 minutes. Remove the parchment and weights. Continue baking until the crust is golden brown and crisp, about 10 minutes more.
  3. Transfer tart pans to a wire rack and let cool slightly. Reduce the oven temperature to 350°.
  4. Meanwhile, make the filling: In a skillet over medium heat, melt the butter with the olive oil and swirl the pan to combine. Add the onions and cook until lightly browned and starting to caramelize, about 8 minutes per side. Remove from heat.

  5. In a small bowl, stir together the crème fraîche and mustard and spread evenly over the crust. Sprinkle with half of the cheese and the thyme. Arrange the apple slices and onions on top. Sprinkle with the remaining cheese and season with salt and pepper.
  6. Bake on the top oven rack until the pastry is golden and the cheese is melted, about 15 minutes. Let cool for 10 minutes, then garnish with thyme, cut into slices and serve.

Recipe Notes

  • No pie weights for blind baking? No problem! Use sugar instead (here's a how-to) ! This method comes with a bonus: faintly caramelized granulated sugar - the best for baking banana bread! 
  • Use a wide skillet for caramelizing the onions. This gives the water room to evaporate, allowing the onions to caramelize rather than steam.
  • If you feel like onions are getting too brown around the edges reduce your heat a bit.

Products I recommend for this recipe:


This Savory Apple Thyme Tart with caramelized onion and gruyere makes a wonderful vegetarian meal, especially when served alongside a simple green salad. Also great for Easter or Mother's Day Brunch #brunch #apples

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Comments

  1. Barbara Alfeo

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    Reply
  2. Kim

    Yum! Received lots of compliments!

    Changes/Subs: I used homemade tart dough with thyme added; substituted mexican crema because it’s what I had on hand; used more onions; put all into one 10″ tart pan. I will definitely make again and try using creme fraiche. The crema was fine, though.

    Reply
    1. Denisse Post author

      That’s wonderful and that crust sounds so amazing, I do love using a scratch dough whenever I have the time. I’ll have to try a homemade thyme dough next time!

      Reply
    1. Denisse Post author

      I would multiply the filling ingredients by 1 1/2, just to make sure you’ll have enough to fill the larger tart.

      Reply

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