Fancy Apple Gruyere Tart with Caramelized Onions & Pancetta
1 yellow onion, sliced (or you can use store-bought caramelized onions or onion jam)
2 ounces pancetta, cooked until crispy
Flour, for rolling out the puff pastry
1 sheet of frozen puff pastry, defrosted in the fridge
1/4 C. creme fraiche
1 tsp. orange zest
1/2 apple, I used fancy pearl apples but honey crisp, gala or pink lady would be great, cut into sliced
3 sprigs of thyme, leaves removed
3/4 C. shredded Gruyere cheese
1 beaten large egg, for egg wash
1/2 C. arugula microgreens or just regular arugula, for topping
1 tsp. olive oil
Do a bit of prep by caramelizing the onions, in a small skillet over medium-low heat, stirring regularly, about 30 minutes. You could also buy caramelized onions or onion jam. Cook up the pancetta in a small skillet until crispy and evenly browned. Transfer to a paper towel to drain. Preheat oven to 400 degrees F. Lightly flour your work surface. Unfold the puff pastry (mine was a rectangle, yours might be a circle!) and roll it out with a rolling pin until itâ€™s a bit thinner in height. Transfer it to a parchment-lined baking sheet.
Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too. Add the creme fraiche mixture to the center and smother all around until thereâ€™s an even layer. Add the apple slices, caramelized onions, thyme leaves, Gruyere and pancetta. Brush the edges with the egg wash. Transfer the tart to the freezer for 5 minutes. Preheat the oven to 400 degrees F. Bake for 15 to 20 minutes, until the edges are golden brown. While the tart is in the oven, toss the arugula with a tsp. of olive oil and a few pinches of salt. Top the tart with the arugula once it comes out of the oven. Slice up and serve!