A very savory dish that pairs perfectly with a bottle of white wine is this apple and onion tart.

I’m sure you’re wondering “what kind of combination is that”? And you Know what, so did I when I first read the recipe. Then the more I thought about it, the more I thought … I have to try this!

Sometimes the old fashioned recipes have a flavor combination that is new to our taste buds, but wonderfully perfect.

This dish goes well with a Chardonnay or other crisp white wine. If you are planning a wine tasting, serve this tart, some plain crackers, two types of cheese and some grapes on a tray. Your guests will be suitably impressed!

Apple & Onion Tart Recipe

Ingredients:

4 TB butter
2 onions
2 t. coarse kosher salt
1/2 t. ground black pepper
3 lg. eggs
1 c. heavy whipping cream
1 1/2 t ground nutmeg
1 sweet-tart baking apple

Pastry dough for one 11-inch tart or 9-inch deep-dish pie

Directions:

Preheat oven to 400°F.

In a skillet over medium heat, melt butter. Add onions, salt and pepper, cook until soft. Reduce heat to very low, stirring occasionally, until onions are pale gold, about 20 minutes. Set aside to cool.

Roll out dough and place in pie pan. Bake pie shell 15 to 20 minutes, until just golden around the edges.

Meanwhile, in medium bowl, whisk together eggs, cream and nutmeg. Stir in onions. Peel, core and thinly slice apple.

Remove shell from oven, pour in egg and onion mixture. Layer apple slices decoratively on top. Bake until top is lightly browned, 25 to 35 minutes. Let stand for 10 minutes before slicing and serving.

Approximate Nutrition Information: Servings Per Recipe: 6, Amount Per Serving: Calories: 374, Fat: 27g, Cholesterol: 153mg, Sodium: 921g, Total Carbs: 28g, Protein: 5g.

Make it a Meal: Served with ham, this tart is an excellent side dish. Sliced into small servings, it works well as an appetizer.

Variations: Stir some shredded sharp white cheddar cheese into the mixture. Replace the nutmeg with red pepper.

For individual servings, place pieces of the pie crust in muffin tins to bake instead of the larger pan. Fill each individual tart with filling for personal sized portions.

Mom’s Perfect Pastry Recipe

Ingredients:

2 cups flour
1 teaspoon salt
1/2 cup salad oil
5 tablespoons water

Directions:

Mix all the ingredients in a bowl. Water that is slightly warm will make the dough easier to work with and more elastic.

Divide the dough into two balls and leave set in the bowl for a minute. Clear your workspace for rolling out the crusts. You will need two pieces of wax paper for each crust. You will want the paper to be about 12 x 12 inches. Place a ball of dough between two pieces of wax paper. Using the rolling pin, flatten the ball of dough into a circular crust. Use the pie pan to measure for the correct size. The dough should be about an inch larger than the diameter of the pan.  Set aside the first crust and repeat the process for the second crust.

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