Description
This Apple Brie & Caramelized Onion Tart is a deliciously elegant dish that combines the sweetness of caramelized onions and apples with creamy brie cheese, all baked within a golden, flaky puff pastry crust. Finished with fresh pomegranate arils and a drizzle of tangy pomegranate molasses, this tart is perfect as a sophisticated appetizer or a light meal, best served warm to enjoy the melty cheese and balanced flavors.
Ingredients
Scale
Caramelized Onions
- 2 sweet onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Kosher salt, to taste
Tart Base and Toppings
- 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
Instructions
- Caramelize the Onions: Heat the olive oil and butter in a large skillet over medium-low heat. Add the thinly sliced onions and a big pinch of kosher salt, stirring to combine. Cook the onions, stirring often, until they become soft and caramel-colored, which should take about 25 to 30 minutes. Keep the heat low to prevent burning and allow the onions to slowly develop sweetness. They do not need to be fully caramelized as they will continue cooking in the oven.
- Prepare Puff Pastry: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lay the thawed sheet of puff pastry flat on the parchment. For an optional decorative touch, cut an additional sheet of puff pastry into strips and twist them to decorate the edges of the tart, but this step is not required.
- Assemble the Tart: Evenly spread the caramelized onions over the puff pastry sheet. Layer the thin slices of brie cheese on top of the onions followed by the thinly sliced apples. Sprinkle with a pinch of kosher salt and freshly ground black pepper if desired. Brush the exposed edges of the puff pastry with the egg wash made from beaten egg and water to achieve a shiny, golden crust during baking.
- Bake the Tart: Place the assembled tart into the preheated oven and bake for 20 to 25 minutes, or until the puff pastry is puffed and golden brown.
- Garnish and Serve: Remove the tart from the oven and immediately sprinkle the top with fresh pomegranate arils. Drizzle with pomegranate molasses for a sweet and tangy finish. Slice and serve warm. This tart can also be served at room temperature and leftovers can be gently reheated in a low oven for a few minutes.
Notes
- The caramelized onions add deep, sweet flavor but can be carefully watched and adjusted for tenderness during cooking.
- Thin slicing the apples and brie helps ensure even cooking and balanced flavors.
- Using pomegranate arils and molasses adds a festive color and a bright contrast to the sweetness of the tart.
- If puff pastry is not available, a homemade or different store-bought flaky pastry can be substituted.
- This tart is best served warm but is also delicious at room temperature.
- Reheat leftovers in a low oven rather than a microwave to preserve the pastry’s texture.
Nutrition
- Serving Size: 1/4 of tart
- Calories: 410
- Sugar: 12g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 50mg
