This apple brie tart is heavenly!
Caramelized sweet onions, flaky buttered pastry, melty brie and a drizzle of pomegranate molasses combine for an irresistible tart. Juicy pomegranate arils add a bright, tart pop that balances the richness.
I’ve photographed this recipe three years in a row before finally sharing it here. The idea came from a restaurant version we loved on vacation — theirs was served on naan with apples, brie and a balsamic glaze. I wanted to make a version that felt a little more special, so I experimented until it felt complete.
After several tries I settled on puff pastry for the base and a generous layer of caramelized onions underneath everything. Puff pastry gives the tart a beautifully flaky, buttery structure while the onions add deep, sweet savoriness that complements the fruit and cheese.
OF COURSE.
Yes — I’m still obsessed with caramelized onions. They take time, but the payoff is worth every minute. You don’t need them to be perfectly dark; they’ll finish cooking in the oven while the tart bakes.
Layered together, the textures and flavors are delightful: crisp-tart apple slices, creamy melted brie, sweet-carameled onions and the ethereal flakiness of puff pastry. Fresh pomegranate seeds scattered on top add color and a burst of tartness, and a final drizzle of pomegranate molasses ties everything together with bright, fruity acidity.
Puff pastry is one of my favorite shortcuts — versatile and easy to use for both sweet and savory dishes. While this tart makes a great appetizer or snack, I wouldn’t blame anyone for calling it dinner. Serve it warm with a simple green salad for a light meal.
Apple Brie Tart
Apple Brie & Caramelized Onion Tart
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Ingredients
- 2 sweet onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- kosher salt
- 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
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Heat the oil and butter in a large skillet over medium-low heat. Add the sliced onions with a generous pinch of kosher salt and stir. Cook, stirring often, until the onions turn soft and caramelized, about 25 to 30 minutes. Lower the heat as needed so they don’t burn; a low, steady simmer is best. They do not need to be fully caramelized since they’ll continue to cook in the oven.
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place the thawed sheet of puff pastry on it. If you like, use a second sheet cut into strips to create a decorative twisted edge, but this is optional.
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Spread the caramelized onions evenly over the puff pastry, leaving a small border. Arrange the brie slices over the onions, then layer the apple slices on top. Season with a pinch of salt and freshly ground pepper if desired. Brush the exposed pastry edge with the egg wash (egg beaten with 1 tablespoon water).
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Bake for 20 to 25 minutes, or until the pastry is puffed and golden. Remove from the oven, scatter the pomegranate arils over the tart and drizzle with pomegranate molasses. Slice and serve warm.
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This tart is best served warm but is fine at room temperature. To reheat leftovers, warm in a low oven for a few minutes to revive the flakiness.
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Crispy, crunchy, cheesy, and delicious — this tart is a crowd-pleaser.