Caramelised Onion Tart with Brie

Caramelised Onion Tart with Brie

Let me just start by saying this is a very delayed post. I made this tart for Eid saved the recipe and left it open in my browser since then because I have been meaning to post it but never did. Phew, now thats out of the way, this is one of my favourite things to make. It is so damn easy and utterly satisfying when you eat it. The ingredients are surprisingly cheap bar the cheese, but we can work with that. I used this recipe as my inspiration but left out the gorgonzola as I’m not a huge fan and couldn’t bring myself to buy it, but I think it could have worked (still not gonna buy it tho). If gorgonzola is your cup of tea, make it with and let me know?!


  • 1 x roll Today puff pastry
  • 2 Tb Olive Oil
  • 2 x brown onions
  • 2 Tb brown vinegar
  • 1 Tb brown sugar
  • 1/2 tsp salt
  • 1 x triangley thing of Brie (I used Fairview)
  • Thyme


  1. Peel the brown onions, slice in half through the stem and slice across. Do not cut the stem part off, slice with the stem still attached. The pieces look pretty like this. They will remain attached at the root and not loose.
  2. Heat the olive oil in a wide frying pan and add the brown onions. Cook until they start to wilt and caramelise. Do not move them around too much, make sure they are not overcrowded in the pan. Once there is nice caramelisation add the vinegar, brown sugar and salt.
  3. Allow to cook some more until the onions are soft and caramely. Take off the heat to cool.
  4. Make sure to defrost the puff pastry in the fridge overnight. Take it out when you need it and roll out.
  5. Spread the onions all over the puff, keeping a thin boarder. Cut the rind off the brie and cut into pieces.
  6. Place the cheese on top of the onions – evenly, so each slice will get some.
  7. Sprinkle thyme over before baking at 180ºC – 200ºC for 20 minutes or until cheese is melted and puff pastry cooked (200 if you have a slow oven, 180 if it’s a fiery demon).
  8. Slice into squares and serve!


Leave a Reply

Your email address will not be published. Required fields are marked *