A few apples on the counter do not have to become a crumble. Paired with softened onion and tangy goat cheese, they make a savory tart that feels suited to an ordinary autumn supper. Choose apples that keep some shape as they cook, and slice them thinly so the pastry has time to puff.
Soften the onion first
Heat the oven to 200°C. Slice 1 medium onion and cook it in 1 teaspoon of olive oil over medium-low heat for about 10 minutes, stirring now and then, until soft but not dark. Let it cool slightly while you prepare 1 sheet of ready-rolled puff pastry, 2 cored apples, and 100 g of fresh goat cheese.
Assemble without overloading
Lay the pastry on a baking tray, keeping its paper underneath, and score a border about 2 cm from the edge without cutting all the way through. Spread the onion inside the border, add the apples in thin slices, then crumble the goat cheese over the top. A light drizzle of olive oil and a little black pepper are enough; too much topping can weigh down the pastry.
Look for a golden edge
Bake for 20 to 25 minutes, until the pastry is puffed and deep golden and the apple slices are tender. Let the tart rest for a few minutes before cutting so the layers settle. Serve it warm with a green salad dressed simply with vinegar and oil.