apple onion tart

It's apple season. In Vermont, the wild apples are lining the roadsides, ready for gleaners to scoop them up and make sauce or cider. These fragrant fruits have excellent medicinal value and help us transition into fall and winter.

Apples contain polyphenols and fiber to help prevent blood sugar spikes. They provide pre-biotic compounds that support intestinal flora and ease gas and bloating. Apples also contain antioxidants that help to digest fat in the cell membranes and reduce the risk of cardiovascular difficulties.

These lovely fruits, in the malus genus, are part of the Rosaceae family, to which roses also belong. Thus, it is no wonder that apples enliven our hearts and uplift our spirits.

Enjoy these apple recipes and ease into fall.

APPLE ONION TART

This tart is gorgeous and delicious. Sweet, savory, and fragrant, it is perfect for any meal.

For the crust:

• 1 cup almond meal

• 1 cup millet, freshly ground in a coffee bean grinder

• 1/4 teaspoon salt

• 1 teaspoon each: rosemary and thyme

• 1/4 cup olive oil

• 1/2 cup almond milk (or any milk you prefer)

• 1 Tablespoon lemon juice

Grease a pie plate with olive oil and set aside.

Grind millet in a coffee bean grinder to produce a grainy flour-like consistency.

In a mixing bowl, combine almond meal, millet flour, salt, and spices.

Make a well in the center, add olive oil, lemon juice and almond milk, whisk together, then incorporate with dry ingredients.

Press into pie plate. Make sure that the crust gets up the sides of the plate and that the thickness is relatively even all around.

Preheat oven to 375 degrees.

Bake the crust for 10 minutes, then remove to prepare the filling.

For the filling:

• 3 Tablespoons olive oil

• 2 onions (about 1 pound), halved lengthwise and thinly sliced

• 1/4 teaspoon coarse sea salt

• 1/2 teaspoon freshly ground black pepper

• 3 eggs

• 1 cup almond milk (or any milk you prefer)

• 1½ teaspoons ground nutmeg

• 1 tart baking apple (McIntosh, Gravenstein or Jonathan)

Heat the oil in a large skillet over medium heat.

Add the onions, salt, and pepper and cook, stirring occasionally, for about 10 minutes.

Reduce the heat to very low and cook, stirring occasionally, until the onions are golden, for about 15 more minutes. Set aside to cool.

Meanwhile, in a medium bowl, whisk together the eggs, almond milk, and nutmeg.

Stir in the onions.

Peel, core, and thinly slice the apple.

Pour the egg mixture into the pie crust and arrange the apple slices decoratively on top.

Press on the apples to slightly submerge them.

Bake until the top is lightly browned and the center is set, about 30 minutes. Let the tart stand for 10 minutes before slicing and serving.