Fall is here, and you know what that means–pie. I’m a fan of fruit plus a crust in any variation: pumpkin pie, apple tarte tatin, plum galettes … but I have to admit, I’m not the biggest sweet treat eater. I tend to prefer savory things, so with my bounty of butternut squash and apples from last week’s market, I decided that I would stick with the crust plus fruit equation that always makes me happy, but that I would make them for dinner, instead of dessert.
Apple butternut tartlets
For the crust
To make the tarts
Preheat the oven to 375 degrees.
In a large saute pan or skillet, caramelize caramelize the onions over medium-low heat in a little olive oil, butter or a mixture of the two. When the onions have caramelized, remove from the heat and stir in the thyme leaves.
Meanwhile, roll out the dough for your tarlets. To do this, I rolled the dough into a rough triangle, 1/4″ thick, and cut out circles using a large biscuit cutter (mine was 3 and 5/8″), then rolled the circles out further until they were 1/8″ thick.
Arrange on a baking sheet, lined with parchment paper. In the center of each circle, spread 1 T. of the onions, leaving a roughly 1″ border on all sides. Sprinkle 1 T. of cheese over the onions, then layer with a piece of butternut squash and several slices of apples.
Fold the edges of the tarts back over the filling, crimping as you go, if you like. Brush the dough with the egg and water mixture and bake for 20+ minutes, or until the dough is golden brown and the bottom of the tarts are no longer soft.
Cool slightly before eating and serve warm, or at room temperature.
Makes 10-12 tartlets.