Makes 1 9” tart, 4 4” mini-pies or 12 muffin pan tarts or 24 mini-muffin tarts
And the Emmy goes to … No, not Susan Lucci. This tart. Blue cheese is the star but allows its supporting cast to shine through. That’s cheesy, huh? But so is the tart.
It’s an apple custard pie with a savory twist. The mini pies or regular-size muffin versions are the perfect size for individual servings for breakfast, lunch or dinner. Mini-muffin versions are great for appetizers; make a batch for tonight’s awards.
- Your favorite pie crust
- 2 eggs
- 1/4 c heavy cream
- 2 tsp flour
- 1 lg granny smith apple, peeled, cored and thinly sliced
- 1 lg Vidalia onion, peeled and thinly sliced
- 4 tbs butter, divided
- 2 tbs brown sugar, divided
- 1/4 c crumbled blue cheese
- 1/2 c grated rosemary jack cheese (sub with 1/2 c grated cheddar and 1 tbs chopped rosemary)
- 4 tbs chopped maple pecans
- 2 tbs rosemary leaves
- Freshly ground sea salt and black pepper
What you do:
- Heat oven to 375˚.
- Roll out crust and press into prepared tart pan with removable botton.
- If using mini-pie pan, cut 4 circles larger than mini-pie pan. If using muffin pan, cut 12 circles using a 2 1/2″ round cutter or smaller for mini; press crust up sides of muffin cups.
- In lg sauté pan, melt 2 tbs butter over med heat and add onions, salt and pepper.
- Cook until caramelizing begins and transfer to sm bowl.
- In same sauté pan, melt 1 tbs over med heat and add half the apples in single layer, sprinkled with 1 tbs sugar.
- Cook until caramelizing begins.
- Turn apples and cook until second side is caramelized.
- Transfer to sm bowl with onions.
- Repeat with remaining tbs butter and apples.
- In mixing bowl beat eggs, cream and flour.
- Add blue cheese and mix until incorporated.
- Stir in onion and apple mixture and pecans.
- Stir egg mixture into pie.
- Sprinkle with rosemary leaves.
- Bake 17-22 min or until filling is set and crust is lightly golden.
- Cool 5 min before removing from pan.