Mini Cipollini Onion Tarts with Gruyere and Apple Butter
Prep time
Cook time
Total time
Serves: 6
  • 1 double pie crust recipe or storebought, premade double pie crust.
  • 1 cup apple butter
  • 1½ cups shredded Gruyere cheese
  • approx. 18 cipollini onions
  • ¼ cup melted ghee, olive oil or avocado oil
  • salt and pepper, to taste
  1. Preheat oven to 425 degrees. Bring pie crust to room temperature. Roll out to fit six mini tart or quiche pans (we used 5" pans.) DIvide apple butter between pans and spread in bottom of crusts. To each crust, add about ¼ cup of shredded cheese. Peel and trim onions and add 3 to each tart. Lightly brush crust edges and tops of onions with ghee or oil. Sprinkle each tart with salt and pepper, to taste.
  2. Place tart pans on baking sheet, lay foil across top and place in oven. Bake for about 10 minutes, then remove foil. Bake about 10–12 more minutes or until crust is golden brown, onions are tender and cheese is bubbling and beginning to brown. Remove from oven and serve while hot.
Recipe by ABCs and Garden Peas at