Savory Apple Fennel Tart

Adapted from The Sauce

4 Servings

Ingredients

• 1 granny smith apple, peeled, sliced
• 1 small fennel bulb, sliced very thin
• 1 small lemon, juiced
• 2 t sugar
• 1/2 cup melted onions
• 1 pie crust, approx. 12″ diameter
• 1/8 cup any dairy-free cheese, or blue crumbled blue cheese
• fennel fronds for garnish

Melted Onions
• 4 yellow onions, sliced thin
• 1/4 cup extra virgin olive oil
• 1 T salt
• parchment paper

Instructions

Combine sliced apples, fennel, lemon juice and sugar in a bag. Toss to coat ingredients. Remove all air from the bag, seal and store in the fridge for at least an hour. Preheat your oven to 400ºF.  A baking stone works well for this recipe.

There are a number of gluten free pizza crusts on the market. Try Bob’s Red Mill has one, Freschetta, or DeIorios. Or make your own!

Dust a pizza pan with corn meal. Place your pie dough on the pan. Spread the melted onions over the dough, leaving room to turn up the edges. Pile the apples and fennel on top of the onions. Turn up the edges of the dough, folding sections inward to contain the filling. Transfer the tart to the cooker. Bake for approximately 1 hour, or until crust is golden brown and cooked through.

Top tart with diary-free cheese or crumbled blue cheese and fennel fronds. Slice and serve.

Melted Onions

Cut parchment paper to fit as a lid on a saucepan. Combine ingredients in the saucepan. Place parchment directly on top of the onions. Cook over low heat for 2-3 hours (depending on your stovetop), stirring occasionally until onions are caramelized and “melted” in appearance/texture. Cool, cover and store in fridge. This step can also be prepared in a slow cooker set on low.