Coming up with ideas for dinner on a daily basis can be a bit of a chore. Every day my husband and I discuss “what’s for dinner” and sometimes we cannot even decide where to eat out if we don’t have time to make dinner. This is why meals that can be made from items you can keep on hand like some puff pastry in the freezer and apples along with your favorite cheese are a welcomed addition.
These “on hand” ingredients can make a delicious onion-apple cheese “pissaladiere” or French pizza. We had this over the weekend with soup and a green salad as our staff meal at the restaurant. We all enjoyed the combination of the sweet onions with the tart green apple. Any type of cheese works well but we felt that the local goat cheese with Gruyere was the best combination.
Serves between 4 and 6 people
One large sheet of puff pastry, thawed and rolled
One large cookie sheet brushed with butter or oil
2 Granny Smith apples, cored and thinly sliced
4 oz of Catapano Goat Cheese
2 to 3 ounces of grated Gruyere cheese
4 medium Vidalia onions, sauteed in one tablespoon of EVOO until completely carmelized (should be brown)
then add the sliced apples to the onions for a quick saute. Sprinkle 1/8 teaspoon of salt in this mixture and set aside
Cover cookie sheet with pastry, stretching to corners
Blind bake at 350 for 10 minutes (blind baking is baking the crust before adding the filling)
Remove from oven and allow to cool
Add the apple slices on the pastry
Then spread the onions on top
The last layer should be the cheeses and be sure to spread evenly
Sprinke with your favorite fresh chopped herbs and bake for another 10 to 12 minutes or until the cheese is melted
