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Fancy Apple Gruyere Tart with Caramelized Onions and Pancetta

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 3 TO 4


  • 1 yellow onion sliced (or you can use store-bought caramelized onions or onion jam)
  • 2 ounces pancetta cooked until crispy
  • Flour for rolling out the puff pastry
  • 1 sheet of frozen puff pastry defrosted in the fridge
  • 1/4 cup creme fraiche
  • 1 teaspoon orange zest
  • 1/2 apple I used fancy pearl apples but honey crisp, gala or pink lady would be great, cut into sliced
  • 3 sprigs of thyme leaves removed
  • 3/4 cup shredded Gruyere cheese
  • 1 beaten large egg for egg wash
  • 1/2 cup arugula microgreens or just regular arugula for topping
  • 1 teaspoon olive oil
  • Salt


  • Do a bit of prep by caramelizing the onions, in a small skillet over medium-low heat, stirring regularly, about 30 minutes. You could also buy caramelized onions or onion jam.
  • Cook up the pancetta in a small skillet until crispy and evenly browned. Transfer to a paper towel to drain.
  • Preheat oven to 400 degrees F. Lightly flour your work surface. Unfold the puff pastry (mine was a rectangle, yours might be a circle!) and roll it out with a rolling pin until it’s a bit thinner in height. Transfer it to a parchment-lined baking sheet.
  • Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too.
  • Add the creme fraiche mixture to the center and smother all around until there’s an even layer.
  • Add the apple slices, caramelized onions, thyme leaves, Gruyere and pancetta. Brush the edges with the egg wash.
  • Transfer the tart to the freezer for 5 minutes. Preheat the oven to 400 degrees F. Bake for 15 to 20 minutes, until the edges are golden brown.
  • While the tart is in the oven, toss the arugula with a teaspoon of olive oil and a few pinches of salt. Top the tart with the arugula once it comes out of the oven. Slice up and serve!


Serving: 3g