Photo by Stephanie Staton
Yield: 4 lunch servings or 8 hors d’oeuvres
- 1 small onion, thinly sliced
- butter for greasing pan
- 1 square puff pastry, defrosted according to package directions
- 3 firm, tart apples, such as Cortlands or Pippins, thinly sliced
- 1 T. sherry or balsamic vinegar
- 1 T. fresh rosemary, minced
- 1/2 cup grated Gruyère, Parmesan or Manchego cheese
- 1/2 cup walnut pieces
- salt and fresh pepper, to taste
In small pan, sauté onions in butter until soft and brown. Add vinegar and continue to cook briefly until vinegar is completely absorbed. Season with salt and pepper to taste. Set aside.
Heat oven to 400 degrees F. Unfold puff pastry onto parchment paper or silicone baking sheet. Dust with flour, roll out sightly thinner and carefully crimp edges of pastry to make a roughly 1/4-inch border. Use fork to press down border edges. Spread sautéed onions over pastry; top with apple slices, rosemary and walnuts, followed by grated cheese.
Bake for 20 to 25 minutes, or until pastry has turned golden and cheese has melted.
A pizza wheel comes in handy for cutting portions.