savory harvest tart

With the scent of campfire still lingering in my sweatshirt from the weekend, I fell into the rhythm of chopping apples and kneading dough early one morning. Dusty sage rubbed between my fingers, golden butter smeared on a knife, sunlight falling through the blinds — these small moments are worth savoring, and turn what is often overlooked into a perfectly composed poem.

This tart was a special breakfast treat to commemorate quiet moments and surprising beauty. The combination of onions turned sweet by a slow wallow in butter, of tart apples, and of crisp, herbal crust had the taste of fall mornings. I had my half with some herbed Brie and Camembert, but it could be turned into a more complete, hearty meal with the addition of some grilled sausages and salad greens.

Savory Harvest Tart

2 c. almond flour (I used Bob’s Red Mill)

2 Tbsp. cold butter

1 large egg

1/2 tsp. salt

3 Tbsp. chopped dried sage

1 large onion, chopped

2-3 apples, cored and sliced

butter for the pan

Slice the onion and fry in a pan with plenty of butter until golden. Add apples and more butter, stirring over medium heat as the onions and apples slowly caramelize.

Meanwhile, make the tart dough: pulse almond flour and egg in a food processor until combined. One tablespoon at a time, add butter until dough forms a ball. Knead in salt and dried sage and roll into a large ball. Cover in plastic wrap and chill in the fridge until tart filling is finished.

Preheat the oven to 350 degrees. Preheat a pizza stone and then sprinkle some cornmeal over the surface to prevent the tart dough from sticking. Using your hands, carefully press out from the middle of the dough until a circle of uniform thickness is formed. Spread the filling in the center of the dough and fold the edges in, securing the filling to create a rustic, freeform crust. Bake for 30 minutes, or until crust is golden and firm.


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