Caramelized Onion, Apple & Prosciutto Puff Pastry Tart

Why this pairing works

Caramelized onions → complement the wine’s savory Cabernet Sauvignon character and subtle caramel notes

Apple → adds freshness and a touch of sweetness that plays well with the wine’s black cherry fruit signature

Prosciutto → brings a salty, savory contrast that balances the wine’s dark fruit and firm finish

Gruyère cheese → adds nutty richness that pairs beautifully with the wine’s cocoa, caramel, and oak-influenced notes

Fresh thyme → echoes the wine’s savory layers and adds an herbal lift to the pairing

Serves 4 to 6

Ingredients

• 1 sheet frozen puff pastry, defrosted
• 1 yellow onion, thinly sliced
• 1 Tbsp. olive oil
• salt, to taste
• 1 to 2 Tbsp. flour, for dusting work surface
• ¾ cup shredded Gruyère cheese
• ½ apple, thinly sliced
• 4 slices prosciutto
• 2 sprigs fresh thyme, leaves only
• 1 egg, beaten, for egg wash

Directions

1. Preheat oven to 400°F. Heat olive oil in a skillet over medium heat. Add sliced onion and cook, stirring occasionally, for about 30 minutes, or until soft, golden, and caramelized. Season with salt to taste.
2. Lightly flour your work surface and unroll the defrosted puff pastry. Roll it out slightly with a rolling pin, then transfer to a parchment-lined baking sheet.
3. Use a fork to poke holes in the center of the puff pastry, leaving about a ½-inch border around the edges.
4. Sprinkle Gruyère cheese over the center of the pastry, staying inside the border. Top with caramelized onions.
5. Arrange apple slices and prosciutto in alternating rows over the onions.
6. Brush the exposed pastry border with beaten egg.
7. Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown.
8. Sprinkle fresh thyme over the tart before serving. Slice and enjoy warm with a glass of Pure Paso!