Caramelized Apple and Onion Tart with Brie and Thyme
A beautiful combination of sweet and tart apples, caramelized onions, brie and sugary thyme leaves over crispy, flaky, deliciously buttery puff pastry.
Equipment
- 1 large pan
- 1 medium sauce pan
- 1 small pan
- 1 oven rack
Ingredients
For the apples:
- 2 medium apples cut into 3mm half circles (see notes)
- 2 sprigs of thyme see notes
- 1/2 tsp ground nutmeg or more to taste
- 40 g butter
- 1/3 tsp salt
For the onions:
- 200 sliced red onion
- 1 tbsp sugar
- 1/4 cup red vinegar
- 3 tbsp olive oil
For sugary thyme:
- 3 sprigs of thyme
- 20 g butter
- 2 tbsp olive oil
- 1 tsp sugar
For the tart:
- 1 31 cm puff pastry sheet
- 1 egg beaten
- 150 g Brie cheese sliced
Instructions
- Add 3 tbsp of oil to a medium sauce pan and fry onions for 4-5 minutes until translucent. Add the sugar and stir well. Hit the pan with the vinegar, lower the heat and cook for 10-15 minutes until the liquid has thickened and reduced.
- In the meantime, melt 40g butter in another pan and add two thyme springs. Stir in ground nutmeg and a pinch of salt. Add apples and fry for a few minutes until softened.
- Take puff pastry out of the fridge just before ready to use. Unroll carefully and place on a bigger piece of parchment paper.
- Use a small knife to score a border about 1.5cm from the edge. Brush the border with the beaten egg and arrange apples and onions in the middle.
- Bake at 170C for 10-15 minutes until the pastry turns golden. Take out, arrange Brie slices on top and send back for another 5 minutes.
- While the tart is baking, melt 20g butter in a small pan and add 2 tbsp olive oil. Stir in 1 tsp sugar. Add thyme sprigs and fry for 2-3 minutes. Let cool and shake for the leaves for fall off. Sprinkle over the tart and serve.
Notes
- You can use one sweet and one sour apple to make the flavour more interesting. It is also cool to use different colours.
- Instead of fresh thyme sprigs, you can use 1 tsp dried thyme.