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Apple Brie & Caramelized Onion Tart with Pomegranate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 73 reviews
  • Author: Lisa
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 4 people 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French-inspired

Description

This Apple Brie & Caramelized Onion Tart combines sweet, savory, and tangy flavors with a flaky puff pastry crust. Caramelized onions provide a rich base, complemented by creamy brie and thinly sliced apples. Topped with pomegranate arils and a drizzle of pomegranate molasses, this tart offers a beautiful balance perfect for a warm appetizer or light meal.

Ingredients

Scale

Caramelized Onions

  • 2 sweet onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Kosher salt, to taste

Tart Base & Topping

  • 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

  1. Caramelize Onions: Heat the olive oil and butter in a large skillet over medium-low heat. Add the thinly sliced onions with a big pinch of kosher salt and stir to combine. Cook, stirring often, until the onions become golden and caramelized, about 25 to 30 minutes. Reduce heat as needed to prevent burning. The onions don’t need to be fully caramelized as they will bake further in the oven.
  2. Prepare the Oven and Pastry: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place the thawed puff pastry sheet on it. Optionally, create a decorative edge by twisting strips of additional puff pastry and placing them around the edges.
  3. Assemble the Tart: Spread the caramelized onions evenly over the puff pastry. Layer the brie cheese slices on top of the onions, then arrange the thinly sliced apples on the cheese. Lightly season with salt and pepper if desired. Brush the exposed edges of the pastry with the egg wash mixture.
  4. Bake the Tart: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is golden brown and puffed up.
  5. Finish and Serve: Remove the tart from the oven. Immediately sprinkle the pomegranate arils over the top and drizzle with pomegranate molasses. Slice into portions and serve warm. Leftovers can be reheated briefly in a low oven to restore crispness.

Notes

  • Use low heat to caramelize onions slowly to avoid burning and develop sweetness.
  • The tart is best served warm but can be enjoyed at room temperature.
  • Leftovers reheat well in a low-temperature oven to maintain flakiness.
  • If puff pastry is frozen, allow it to thaw fully in the refrigerator before assembling.
  • The pomegranate molasses adds a bright tangy contrast—do not skip this step.

Nutrition

  • Serving Size: 1/4 tart
  • Calories: 380
  • Sugar: 12g
  • Sodium: 220mg
  • Fat: 26g
  • Saturated Fat: 13g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 50mg

Find it online: https://yumyy.com/apple-brie-and-caramelized-onion-tart-with-pomegranate-recipe/