Description
This stunning tart combines sweet caramelized onions, juicy pears, and creamy brie on a flaky puff pastry base. Perfect as an appetizer or light lunch.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 large yellow onions, thinly sliced
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves (plus extra for garnish)
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 ripe but firm pears (such as Bosc or Anjou), cored and thinly sliced
- 8 ounces brie cheese, rind removed and sliced into thin wedges
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet over medium heat, melt the butter and olive oil together. Add the sliced onions and cook, stirring occasionally, for 25–30 minutes, until deeply golden and caramelized.
- Stir in the fresh thyme leaves, balsamic vinegar, salt, and pepper. Cook for 1 more minute. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the puff pastry sheet into a rectangle about 10×14 inches. Transfer to the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges (do not cut all the way through). Prick the inner rectangle with a fork.
- Spread the caramelized onions evenly over the pastry, staying within the scored border. Arrange the pear slices in overlapping rows over the onions. Place the brie slices on top of the pears.
- Fold the outer edges of the pastry up over the filling, pressing gently to form a crust. Brush the crust with the beaten egg.
- Bake for 20–25 minutes, until the pastry is golden brown and puffed. Let cool for 5 minutes, then garnish with additional thyme leaves. Serve warm or at room temperature.
Notes
For a richer flavor, sprinkle a handful of chopped walnuts or pecans over the tart before serving. You can also substitute Gorgonzola or goat cheese for the brie.
Nutrition
- Calories: 320
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 28g
- Protein: 9g