vermont tarts

bacon-topped, savory pastries.
Prep Time
30 mins
Cook Time
20 mins
Ready in
50 mins
Ingredients (Serves 12)
  • 2 large sweet onions
  • 1 tart apple
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 pinch cayenne pepper
  • salt and pepper, to taste
  • 2 sheets frozen puff pastry
  • 1 russet potato, sliced into very thin rounds
  • 8 ounces semi-hard Alpine-style cheese or high-quality aged cheddar cheese
  • 1 packet smoked bacon, cooked until crisp
  • fresh thyme, to garnish
  • Preheat oven to 375ºF. Line two sheet pans with parchment paper. Set aside.
  • Cut onions in half and cut into ⅛-inch-thick half rounds. Cut the apple in half and core. Slice into ⅛-inch-thick half rounds.
  • In a heavy skillet, add the olive oil. Heat over medium-low heat. Add the onions and apples. Sauté over medium heat for 5 minutes and then add maple syrup and cayenne. Continue to sauté until caramelized, about 15 minutes. Season with salt and pepper. Set aside.
  • Unfold the puff pastry sheets and cut three strips along the fold marks. Cut each strip in half. Dock the individual rectangle (using a fork, poke holes in the puff pastry) and divide evenly among the sheet pans. Bake for about 5 minutes or until the pastry puffs and just starts to brown.
  • Add 2 slices of potato to each pastry rectangle, leaving a small amount of the edge exposed. Divide the onion/apple mixture among the pastries and return to the oven to bake until the pastries are deep golden-brown. Divide the cheese among the tarts and briefly return to the oven to melt the cheese. Break off the bacon, sprinkle over the finished pastries, and garnish with a small amount of thyme.
  • Serve warm.
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