- olive oil - 1 st. a spoon
- butter - 1 Art. a spoon
- medium-sized apples, peeled and sliced - 3 pieces
- medium bulbs, thinly sliced - 8 pieces
- apple cider vinegar - 3 st. spoons
- salt - 1/2 teaspoonfuls
- flour - 1 Piece
- Ready-made dough for tartlets - 1 Piece
- grated cheese - 1 glass
- Freshly ground pepper - 1 Piece
Heat the olive oil and butter in a large frying pan over medium heat. Add apples and onions, fry until golden brown, about 15 minutes. Reduce the heat to a minimum and fry, about 35 minutes, until apples and onions are tender. Add the vinegar and salt and fry for 5 minutes. Allow to cool. On a lightly floured surface, roll out the dough about 3 cm thick. Cut 6 circles with a diameter of 15 cm. Line the baking sheet with baking paper. Expand the tartlets. Half of the cooked apple-onion mass is mixed in a food processor before obtaining a homogeneous mass. Spread 3 tablespoons of the resulting puree on each tartlet, leaving untouched 2.5 cm at the edges. Sprinkle 2 tablespoons of cheese. Season with pepper. Top with the remaining apple-onion mixture and sprinkle with 2 teaspoons of cheese. Bend the edges of the dough with fingers. Cool the tartlets for about 30 minutes. Meanwhile, heat the oven to 350 degrees. Bake until the golden brown edges, from 40 to 45 minutes. Serve the tartlets warm or at room temperature.
Servings: 6