When you want to serve something that looks like it came from a French bistro but doesn’t require culinary school training, this Apple Brie and Caramelized Onion Tart is your answer. This elegant dish combines sweet caramelized onions, crisp tart apples, and creamy melted brie cheese all nestled in a flaky puff pastry crust that bakes up golden and buttery. The combination of sweet and savory flavors is absolutely magical, with each bite delivering that perfect balance of rich cheese, sweet fruit, and the deep umami flavor of slowly cooked onions. It looks incredibly impressive arranged on a wooden board or serving platter, making it perfect for holiday entertaining, dinner parties, wine tastings, or even a special weekend brunch. The best part is that it’s deceptively simple to make because you start with store-bought puff pastry, which means no rolling out dough from scratch. You can prepare the components ahead of time and assemble it right before baking, so you’re not stuck in the kitchen when guests arrive. Serve it warm with the cheese still gooey and melty, and watch it disappear as people come back for second and third slices.
Serving Quantity: Serves 8-10 people as an appetizer or 4-6 as a main course
Cooking Time:
- Prep time: 20 minutes
- Caramelizing time: 30 minutes
- Baking time: 25 minutes
- Total time: 1 hour 15 minutes
Nutrition Information (per serving as appetizer):
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 340mg
- Total Carbohydrates: 24g
- Fiber: 2g
- Sugars: 7g
- Protein: 8g
- Calcium: 10% of daily value
- Iron: 6% of daily value
- Vitamin C: 4% of daily value
Ingredients
- 1 sheet of frozen puff pastry thawed
- 3 large yellow onions thinly sliced
- 2 medium apples (Granny Smith or Honeycrisp work best)
- 8 ounces of brie cheese rind removed
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 2 tablespoons of brown sugar
- 1 tablespoon of balsamic vinegar
- 2 teaspoons of fresh thyme leaves plus more for garnish
- 1 teaspoon of salt
- Half teaspoon of black pepper
- 1 egg beaten for egg wash
- 2 tablespoons of honey for drizzling
- Quarter cup of chopped walnuts or pecans (optional)
- Arugula for serving (optional)
Caramelizing the Onions
This is the most time-consuming part but also the most important because deeply caramelized onions are what make this tart so special. Heat the butter and olive oil in a large skillet over medium heat. Once the butter melts and starts to foam, add all the sliced onions. They’ll look like a huge pile at first but they’ll cook down dramatically. Stir them to coat with the butter and oil. Sprinkle with half a teaspoon of salt. Let the onions cook, stirring every 5 minutes or so, for about 25 to 30 minutes. At first they’ll soften and become translucent. Then they’ll start to turn golden. Eventually they’ll become a deep caramel brown color and smell incredibly sweet. The key to good caramelized onions is patience and medium heat. If the heat is too high, they’ll burn. If it’s too low, they’ll take forever. You want them to slowly release their sugars and turn sweet and jammy.
Finishing the Onions
After the onions are deeply golden and reduced to about a third of their original volume, add the brown sugar, balsamic vinegar, and fresh thyme leaves. Stir everything together and cook for another 3 to 4 minutes. The sugar and vinegar will create a light glaze that coats the onions. Taste them and add more salt if needed. They should taste sweet, slightly tangy, and deeply savory. Remove the skillet from the heat and let the onions cool while you prepare the other components. You can make the caramelized onions up to 3 days ahead and store them covered in the refrigerator. Just bring them to room temperature before assembling the tart.
Preparing the Apples and Cheese
Core your apples but leave the peel on for color and texture. Slice them very thin, about an eighth of an inch thick. You can use a mandoline if you have one for perfectly even slices, or just use a sharp knife and take your time. Put the apple slices in a bowl and toss them with a squeeze of lemon juice to prevent browning. This step is especially important if you’re prepping ahead. Take your brie cheese and use a sharp knife to cut away the white rind from all sides. Some people like to leave the rind on, but removing it allows the cheese to melt more smoothly and evenly. Cut the brie into small chunks or thin slices. Room temperature cheese is easier to work with and melts better during baking, so take it out of the fridge about 30 minutes before you plan to assemble the tart.
Preparing the Puff Pastry
Preheat your oven to 400 degrees. Take your thawed puff pastry out of the refrigerator. Puff pastry works best when it’s cold but pliable. If it’s too warm, it won’t puff properly. If it’s still too stiff to unroll, let it sit at room temperature for about 5 minutes. Line a large baking sheet with parchment paper. Unfold the puff pastry sheet and place it on the parchment. Use a fork to prick the pastry all over the center, leaving about a one-inch border around the edges unpricked. This prevents the center from puffing up too much while allowing the edges to rise and create a beautiful frame. Use a sharp knife to score a line about one inch from the edge all the way around, being careful not to cut all the way through the pastry. This creates a border that will puff up higher than the center.
Assembling the Tart
Spread the cooled caramelized onions evenly over the center of the pastry, staying inside that scored border. You want a generous layer but not so much that it’s piled high. Arrange the apple slices over the onions in an overlapping pattern. You can do neat rows, a spiral pattern, or just scatter them artistically. Tuck small pieces of the brie cheese in between the apple slices and around the tart. Distribute it evenly so every slice will have some cheese. Sprinkle the remaining half teaspoon of salt and the black pepper over the top. If you’re using nuts, sprinkle them over now. Beat the egg in a small bowl with a splash of water. Use a pastry brush to brush the egg wash over the exposed border of puff pastry. This will help it turn deep golden brown and shiny as it bakes.
Baking to Golden Perfection
Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. The tart is done when the puff pastry is deeply golden brown and puffed up around the edges, the apples are tender and slightly caramelized at the edges, and the cheese is melted and bubbling. The bottom of the pastry should be crisp and golden, not pale and doughy. If the edges are browning too quickly but the center needs more time, you can loosely tent a piece of foil over the top. Watch it carefully during the last few minutes because puff pastry can go from perfectly golden to too dark very quickly.
Finishing and Serving
Take the tart out of the oven and let it cool on the baking sheet for about 5 minutes. This brief rest allows the cheese to set slightly so it’s not quite so runny when you cut it. While it’s still warm, drizzle the honey over the entire tart in a decorative pattern. The honey adds a beautiful sheen and an extra touch of sweetness that ties all the flavors together. Sprinkle fresh thyme leaves over the top for color and fresh herb flavor. If you want to add a peppery green element, pile some fresh arugula in the center or around the edges right before serving. The slight bitterness of arugula is a perfect contrast to the sweet and rich tart.
Slicing and Presentation
Use a large sharp knife or a pizza cutter to slice the tart. Cut it into squares or rectangles for a rustic look, or cut it into thin strips for elegant appetizer portions. For the cleanest cuts, wipe your knife between slices. Transfer the pieces to a wooden board, slate, or serving platter. This tart is best served warm when the cheese is still melty and the pastry is at its crispiest. However, it’s also delicious at room temperature, which makes it perfect for parties where food needs to sit out for a while. The flavors are rich enough that small portions are satisfying.
Making It Ahead
You can prep all the components several hours ahead. Make and cool the caramelized onions. Slice the apples and toss them with lemon juice. Cut the cheese. Keep everything covered in the refrigerator. Roll out the puff pastry and keep it on the parchment-lined baking sheet in the fridge. About 30 minutes before you want to serve, take everything out, assemble the tart, and bake it fresh. The assembled unbaked tart can sit in the fridge for up to an hour before baking if needed. Just add a few extra minutes to the baking time if you’re starting with a cold tart.
Wine Pairing Suggestions
This tart pairs beautifully with wine, making it perfect for wine and cheese parties. A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheese and complements the apple. A dry rosé works wonderfully with the sweet and savory combination. For red wine lovers, a light Pinot Noir or Beaujolais doesn’t overpower the delicate flavors. Sparkling wine or champagne makes it feel extra celebratory and the bubbles cleanse the palate between bites. For a non-alcoholic option, sparkling apple cider echoes the apple flavor in the tart.
Variations and Additions
Make it more substantial by adding crispy bacon or prosciutto over the onions before adding the apples. The salty meat is incredible with the sweet fruit. Use pears instead of apples for a different but equally delicious version. Pears and brie are a classic combination. Try different cheeses like camembert for something similar to brie, goat cheese for tanginess, or blue cheese for bold flavor. Add dried cranberries or fresh figs for extra fruit flavor. Drizzle with balsamic glaze instead of honey for a more savory finish. Sprinkle with everything bagel seasoning over the egg wash for an unexpected twist. Add a layer of fig jam under the onions for concentrated sweetness.
Tips for the Perfect Tart
Work with cold puff pastry. If it gets too warm while you’re working, pop it back in the fridge for 10 minutes. Don’t overload the tart with toppings. Too much weight will prevent the pastry from puffing properly. Make sure your baking sheet is completely flat. Warped pans cause uneven baking. Prick the center well to prevent excessive puffing that would leave no room for toppings. Use a hot oven. Puff pastry needs high heat to create those flaky layers. Don’t skip the egg wash. It creates that beautiful golden color and professional bakery look. Let the onions caramelize slowly. Rushed onions won’t have that deep sweet flavor. Choose firm apples that won’t turn to mush when baked. Granny Smith stay crisp while Honeycrisp add sweetness. Remove the brie rind for the smoothest melting. The rind doesn’t melt well and can be tough. Serve this warm or at room temperature, never cold from the fridge. Watch the edges carefully during baking. The corners can burn if you’re not paying attention. Use a pizza cutter for the easiest slicing, especially through the crispy pastry. This tart is rich, so slice it into smaller portions than you think. People can always have seconds. If your puff pastry sheet has three panels, unfold it carefully and press the seams together with your fingers. For a vegetarian main course, serve larger portions with a big salad on the side. Make mini versions by cutting the puff pastry into squares, adding toppings to each one, and baking for about 15 minutes. These make great individual appetizers. Fresh thyme is important here. Dried thyme doesn’t have the same bright flavor. Leftover tart can be reheated in a 350 degree oven for about 10 minutes. Don’t microwave it or the pastry will get soggy.
