Apple Brie Caramelized Onion Tart Recipes

BRIE, APPLE & ONION TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
• Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
• The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

APPLE BRIE & CARAMELIZED ONION TART

Steps:

• Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramely, about 25 to 30 minutes. Be sure to watch carefully and lower the heat as needed so the onions don't burn. I usually caramelize mine over low heat. They don't need to be fully caramelized since they will also cook in the oven a bit!
• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment paper. (Note: I did a fancy twist of puff pastry on the edges of mine, I just used the second sheet of puff pastry and cut it into strips, then twisted them. This is not necessary!)
• Place the caramelized onions all over the sheet of puff pastry. Add the brie cheese slices on next. Then cover with the apple slices. Sprinkle on a pinch of salt and pepper if you'd like. Brush the exposed edges of the pastry crust with the egg wash.
• Bake for 2o to 25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!
• This is best served warm. It's okay at room temperature too! To reheat leftovers, I'd suggest warming them in a low oven for a few minutes. But it is best served right away.

CARAMELIZED ONIONS AND APPLES WITH BRIE

Steps:

• 1. In a large bowl, combine apples, onions, raisins, brown sugar, white sauce mix, and fines herbes; toss well. Place mixture in a 5-quart slow cooker; dot with butter. Cover and cook on Low heat setting for 12 hours.
• 2. Forty minutes before serving, preheat oven to 400 degrees F. Coat a baking sheet with no-stick cooking spray; set aside.
• 3. Unroll pastry sheet. Place Brie wheel in the center of the puff pastry and wrap cheese by bringing ends of pastry together toward the center of the wheel. Carefully turn cheese over, folding pastry ends securely under wheel. Lay on prepared baking sheet, folded side down. Bake for 25 minutes or until light golden brown. Let cool 10 minutes.
• 4. Serve pastry-wrapped Brie warm with caramelized onion and apple mixture.
• Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
• Copyright© 2009 SLSH Enterprises, Inc.

CARAMELIZED ONION AND BRIE TARTS

Steps:

• Heat oil in deep skillet on medium heat.
• Add onions and cook until transparent.
• Add brown sugar and vinegar and cook covered for 15 minutes over low heat until onions are caramelized.
• Season with salt and pepper as desired and cook on low until all moisture is evaporated.
• Cool slightly and spoon approx.
• 1 tablespoon into pre baked shells and top with a sliver of Brie cheese.
• Bake at 350 degrees for 15 minutes or until the cheese melts.
• Serve warm.

CARAMELISED ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
• Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
• Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
• Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.

CARAMELIZED ONION TARTS WITH APPLES

Steps:

• Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
• Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.