Page 284 - A Literary Holiday Cookbook

3 While waiting for the shells to cool, cut the onion into thin disks.

Heat the olive oil in a large skillet on medium-low heat. Add the
onions, stirring them around until completely coated with oil. Cover

and allow to cook for 15 to 20 minutes until soft and translucent,

stirring occasionally.

4 Turn up the heat to medium-high and stir in the sugar and salt.

Continue to cook and stir until the onions are golden brown. Remove
from heat and set aside.

5 Cut the Gouda into 12 disks approximately ¼-inch thick and 2

inches wide. Use them to line the bottom of the tart shells. For an
easier but less exact alternative, cut the Gouda into small chunks

and evenly distribute it between the tart shells.

6 Place pieces of onion equivalent to 1 to 2 full rings on top of each

gouda disk.

7 Cut the apples into quarters and cut out the portions with seeds.
Slice the quarters thin using the second setting on a mandoline. As

you cut, place the finished slices in a bowl and toss them with a few
drops of lemon juice every so often to prevent browning.

8 Squirt some lemon juice on a cutting board and line up 10 apple

slices overlapping each other in a straight line. Slowly roll the slices
into a spiral, making sure to keep a good grip on the outside apples.

For the most success with your apple roses, place each apple slice
so that it lays halfway over the previous slice (this will provide

structural stability). If the slices are thinner at one end, face the thin

end toward the outside of the overlap (this will make rolling easier).
Angle each slice just slightly downward, so that when you roll it up,

the “petals” in the center will be higher, providing a more authentic
rose look. **