Caramelized Onion, Apple and Brie Tart.
This apple brie tart is heavenly!
Caramelly sweet onions, flaky, butter pastry, melty brie and pomegranate molasses makes this the most delish tart you could ever try!
Oh hi! So this is the THIRD year in a row that I’ve photographed this recipe and it’s finally making it to the blog. How exciting!
A few years ago when we were on vacation, one of our favorite restaurants had an apple brie tart with balsamic glaze. It was unexpectedly amazing – we all loved it. Their’s was served on naan bread, and in the months after that trip, my mom made it as an appetizer a few times. It was super delish.
The last two years, I’ve tried to put it together and just never loved it enough to share. It needed something EXTRA. The original one from the restaurant was only apples, brie and balsamic. Good, but also, rather boring?
So I took it upon myself to use puff pastry! It’s only one of my favorite ingredients ever. And I added a base layer of… caramelized onions.
Oh yes. It’s still the year of caramelized onions for me. They are time consuming but so worth it.
With the puff pastry and the caramelized onions, I knew the apples and pomegranate would fit perfectly. Once baked, the pastry becomes super flakey and buttery. The onions are caramelly and sweet. And the apples are crisp and even slightly tart. The brie adds a creamy delicious meltiness that we all love.
Pomegranate seeds sprinkled on top give it a beautiful jeweled look but also that perfect pop of tart and fruity flavor. Then!
Then we drizzle the entire thing in pomegranate molasses. I adore pom molasses. It’s a nice change to the balsamic vinegar here. Again, tart but fruity!
There is no shortage of puff pastry tarts here on the blog (I even have an older apple one!) – and in my next book, I have tons of recipe ideas for you using it. It’s easily my favorite store-bought ingredient because it’s super versatile. And it comes in handy for quick weeknight dinners!
While I wouldn’t consider this a dinner, I still would eat it for a dinner… if that makes sense. Eddie would never eat it for dinner. I guess I look at this more as an appetizer or a snack. That’s how my mom has made it too. Or, make it for lunch and serve it with a big savory greens salad loaded with avocado. Sounds SO good right now.
Apple Brie Tart
Apple Brie & Caramelized Onion Tart
- 2 sweet onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- kosher salt
- 1 sheet puff pastry, thawed if frozen
- 2 apples, thinly sliced
- 8 ounces brie cheese, thinly sliced
- 1 egg + 1 tablespoon water, beaten together for egg wash
- ⅓ cup pomegranate arils
- pomegranate molasses , for drizzling
- Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramely, about 25 to 30 minutes. Be sure to watch carefully and lower the heat as needed so the onions don’t burn. I usually caramelize mine over low heat. They don’t need to be fully caramelized since they will also cook in the oven a bit!
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment paper. (Note: I did a fancy twist of puff pastry on the edges of mine, I just used the second sheet of puff pastry and cut it into strips, then twisted them. This is not necessary!)
- Place the caramelized onions all over the sheet of puff pastry. Add the brie cheese slices on next. Then cover with the apple slices. Sprinkle on a pinch of salt and pepper if you’d like. Brush the exposed edges of the pastry crust with the egg wash.
- Bake for 2o to 25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!
- This is best served warm. It’s okay at room temperature too! To reheat leftovers, I’d suggest warming them in a low oven for a few minutes. But it is best served right away.
Did you make this recipe?
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Crispy, crunchy, cheesy, yum!
15 Comments on “Caramelized Onion, Apple and Brie Tart.”
Looks delish! I think this would also make an excellent flatbread for something a little less rich.
I think this sounds like a great Thanksgiving appetizer! Can’t wait to try it.
so i usually get on here about once a week and catch up with a bunch of your posts, and to my delight tonight, i see an entirely new blog design! and i LOVE IT! I’m a long time reader and huge fan (for real, this blog is quality, legit, delicious, hilarious, heart warming… all the things great!). the new look is awesome Jess :)
also this recipe looks so good. might have to whip this out for T-giving, impress the fam!
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Looks delish! Cant wait to try it
Can it be frozen?
Can you make it and take it to bake onsite?
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This was a showstopper. Delicious combination of flavors and textures and I got completely hooked on the pomegranate molasses, I even used it to “finish” the onions once they were done caramelizing and all I can say is wow! Thanks for sharing!
Do you have the recipe for the pomegranate drizzle?
I buy pomegranate molasses from Amazon. I have tried a brand called “Just” and a brand called “Al Sadi”. Al Sadi has a more bitter/tart finish and the “Just” brand is sweeter. I used “Just” to make the recipe on this blog and it was amazing. I use the molasses to adjust acidity and add sweetness to my recipes, and there is a recipe for caramelized cabbage by Helen Rennie on YouTube that uses pomegranate molasses that my family would eat every day if I made it every day. Good luck!
I am looking forward to making this recipe. Can you put the name of the pomegranate molasses in the recipe. The Amazon.com link doesn’t work.
Amazon would not allow me access to get the recipe for the pomegranate drizzle.
You can get it at just about every grocery store. I purchased mine from Kroger.
The amounts were a little off for me: with one sheet of puff pastry and a 9:13 baking sheet, one onion and one apple and about 5 oz of brie gave me the “coverage” I saw in the photos. The recipe only said to place the puff pastry on the baking sheet: I rolled it a bit until it filled the entire baking sheet. The end result was delicious, and the tart was easy to make. Definitely a keeper in our house.
This was very tasty, I will be making this again! I did have a couple of things I’d change next time: I would pre-bake the puff pastry so that the whole thing actually puffs, not just the edges. The weight of the ingredients prevents the covered parts from puffing so it’s just rather doughy with some flakes on the bottom (not undercooked, just compressed). I likely used too much brie (but I love brie, so how could I not??) which contributed to the issue, but it looks like the photos on here show a lack of puff in the middle too. Also I’d use a bit of maldon salt as a finisher for pops of flavor rather than regular salt. I used balsamic glaze as I couldn’t find pomegranate molasses at the stores near me, and it was still so so good, but I can see how the extra tang from the pomegranate molasses would be ideal.
Overall very tasty, beautiful and impressive-looking, great recipe, easy to throw together after letting the onions cook for a while while doing other things.