Oh, the lovely things we find at the farmers market. Jedd was afraid that this past week might be the last because of the weather. (It snowed on Friday. Yikes!)
So he came home arms a-bursting with a big, beautiful bunch of summer savory, apples, onions, parsley, cilantro, tomatillos, peppers and 2 pints of plum tomatoes. And as thrilled as I was with all of it, I looked at the savory and the apples and decided to make a beautiful autumn tart. But, I also wanted it to be spicy and tangy, so first I made a chipotle apple chutney with summer savory and cranberries.
Apple, Winter Savory and Chipotle Chutney Tart
1 small red onion, diced
1 tablespoon of olive oil
Salt and pepper
¾ cup of pinot grigio
1 tablespoon lemon juice
½ cup of dried cranberries
2 teaspoons of chipotle powder
2 teaspoons of sugar
2 teaspoons of summer savory
1 piece of puff pastry, thawed
½ cup of grated cheddar (I used Cabot’s Seriously Sharp)
Preheat oven to 400 degrees
Peel and core the apples. Saute them with the onions in olive oil, salt and pepper until slightly softened, about 5 minutes. Add the wine, cranberries, lemon juice, chipotle powder and sugar. Cook over low heat until the apples are soft and the liquid has reduced to a syrup, about 35 minutes. Add the winter savory and remove from heat. Grease a baking pan and gently lay the thawed puff pastry on it. Spoon the chutney over the pastry and bring up the sides while crimping them.
Sprinkle the cheese over the tart and bake for 20 minutes or until golden brown.
(Photos by Launie Kettler)