From The Fearless Chef (page 50), Andy Husbands and Joe Yonan
This tart is a perfect brunch dish; it’s wonderful served hot, fantastic served cold. Substitute half of the goat cheese with your favorite blue for some extra punch, or sprinkle some sharp Cheddar on top for that classic apple-Cheddar combination.
Serves 6 to 8
6 slices bacon, minced
1 tablespoon extra-virgin olive oil
2 medium-size red onions, peeled and sliced into 1/8-inch rings
1/4 cup red wine vinegar
2 tablespoons granulated sugar
2 teaspoons salt
1 tablespoon peeled and minced garlic
2 green apples
Juice of 1 lemon (about 1/4 cup)
8 ounces goat cheese
1 (9- to 10-inch) tart shell, made with Savory Herbed Pie Dough (page 257) and prebaked according to the recipe
1/2 cup roughly chopped flat-leaf Italian parsley
1. Preheat oven to 425°F.
2. In a heavy-bottomed sauté pan, preferably nonstick, cook the bacon, stirring frequently until browned and crunchy, 6 to 8 minutes. Drain on paper towels. Discard the bacon drippings and wipe out the pan.
3. Add the olive oil to the pan over medium heat. Add the onions, vinegar, sugar, and salt; cook, stirring occasionally, until golden brown, about 15 minutes. (Lower the heat toward the end of cooking to prevent scorching.) Add the garlic and cook for
2 minutes. Set aside the onions to cool.
4. While the onions are cooking, peel, core, and slice the apples into thin wedges. Toss with the lemon juice and set aside.
5. Spread the goat cheese evenly in the tart shell, then top with the apple slices, overlapping them in concentric circles. When the onions are cool, spread them evenly on top of the apples. Sprinkle the bacon on top. Bake until warmed through, about 10 minutes. Garnish with parsley and serve immediately.