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.
Crispy, crunchy, cheesy, yum!