RubyFrost Apple Tart with Cheddar and Caramelized Onion

Instructions

1. Thinly slice the apples to ⅛ inch thickness using a mandolin, toss them with a pinch of salt and 1 tablespoon of sugar. Also coat the apples in a light squeeze of lemon. Let the apples sit in a colander over the sink or a bowl for an hour to help extract some moisture.
2. While the apples are sitting in the colander, add 2 tablespoons of butter in a small saucepan over medium heat. Add the sliced onions and cook until lightly browned and they are starting to caramelize. This should take about 20-30 minutes. Transfer the onions to a medium bowl and place in the fridge.
3. Meanwhile, roll out your store bought pie crust in a buttered tart pan. Pierce with a fork to prevent bubbles. You may also want to use pie weights to prevent the crust from bubbling up.
4. Bake the empty shell at 375 for 20 minutes.
5. In a small bowl, stir together the caramelized onion, crème fraiche, mustard, thyme, salt and pepper. Spread evenly over the half baked pie crust.
6. Sprinkle the top with the cheddar cheese and season with salt and pepper. Bake for 10 minutes.
7. Arrange the apple slices on top in an overlapping circle arrangement.
8. Bake the savory tart on the top oven rack until the pastry is golden and the cheese is melted, about 20 minutes. Then remove from the oven, brush the apples with melted butter and sprinkle with thyme, then cut into slices and serve.