Tartlets with Apples, Caramelized Onions and Pancetta
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2 Tbsp Maine-ly Drizzle Organic Fused Wild Rosemary EVOO
- 1½ lb yellow onions, halved and thinly sliced
- 1 tsp kosher salt, plus more, to taste
- 2 Tbsp unsalted butter
- 1 lb Gravenstein or Granny Smith apples, peeled and diced into 1/4 inch cubes
2Tbsp Maine-ly Drizzle Gravenstein Apple White Balsamic
- 1 tsp brown sugar
- 8 oz pancetta, cut into 1/4 inch cubes
- 1½ oz.goat cheese, crumbled
- 1/8 tsp freshly ground pepper, plus more to taste
- 1 package frozen puff pastry dough, thawed (1 lb.)
- 1 egg, beaten with 2 Tbsp water
Position a rack in the upper third and another in the lower third of your oven. Preheat to 425°F. Line 2 baking sheets with parchment paper.
In a large sauté pan over medium heat, heat the olive oil. Add the pancetta and cook until crisp and golden brown. Remove with a slotted spoon to paper towels to cool.
Add the onions to the same pan and turn the heat to low. Add 1 tsp salt and cook, stirring occasionally to prevent burning, until the onions are deep golden brown, about 30 minutes. Transfer cooked onions to a large bowl. In the same pan melt the butter over medium heat.
Add the apples, sugar and balsamic and toss to coat the apples. Cook, stirring, until the apples have softened and are just starting to caramelize, about 10 minutes. Transfer to the bowl with the onions and stir in the reserved pancetta and black pepper. Let cool to room temperature.
Cut the puff pastry into 2-inch squares and place on the prepared baking sheets, spacing the squares about 1 inch apart. Dock the squares by poking with the tines of a fork.
Brush the pastry squares with the egg wash and place a heaping 1 Tbsp filling in the center of each square. Top each tartlet with goat cheese and season with salt and pepper.
Bake until the pastry is crisp underneath and golden brown on top, about 20 minutes, swapping racks half-way through the cooking to ensure even color.
Let the tartlets cool to room temperature and serve.