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Onion and Brie Tart

Submitted by: Joseph Wu

Latest update: July 17, 2005

Comments

Dead simple, and so tasty. A bit heavy on the butter (both in the onions and the pastry), so make sure there are people to help you eat it.

Adapted from Appetite:

Enough for 4 as a light lunch, or 12 as an appetizer.

  • 6 small to medium onions (any colour, but I like yellow ones)
  • a thick slice (about 4 Tbsp.) butter
  • 397 g frozen puff pastry (one package of Tenderflake from Safeway)
  • 125 g brie (or other soft or semi-soft cheese)
  • small handful of thyme leaves

Peel the onions and cut into wedges. Melt the butter in the widest pan you have, then add the onions. Cook over medium-low heat, stirring occasionally, until the onions are translucent, golden, and sticky. This will take about 30 minutes (or more).

While the onions cook, set the oven to 425°F. Roll out the two blocks of puff pastry separately into 12" squares. Score a border about ½" from each edge, and prick all over with a fork.

Spread the onions over the middle of the pastry, inside the score lines. Brush the rim with some of the onion butter. Cut or tear the cheese into chunks, and scatter over the onions. Scatter the thyme over top.

Bake until the pastry is golden and puffy, and the onions are browning—about 15 to 20 minutes.