Savory Onion and Apple Tart

  • Yield 16 servings

A low-fat appetizer that’s perfect for fall get-togethers.

U.S. Apple Association


2 tablespoons olive oil
6 medium onions, thinly sliced
2 medium apples, cored and thinly sliced (about 3 cups)
1 (13.8-ounce) can refrigerated pizza dough
1/2 cup crumbled goat or feta cheese
2 tablespoons chopped fresh thyme or 2 teaspoons dry thyme


  1. Preheat oven to 425F.
  2. In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to “melt” and become spreadable).
  3. Meanwhile, coat baking sheet with nonstick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.
  4. Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.

Note: Substitute large prepared baked pizza crust (such as Boboli) for the refrigerated pizza dough; omit baking crust.

Recipe courtesy of the U.S. Apple Association





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