Onion and brie tart

Caramelised red onion pairs perfectly with creamy brie cheese in this delicious savoury tart. Serve it up for a light spring lunch the family will love.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 5
  • Print


Onion and brie tart
  • 2 sheets shortcrust pastry
  • 20 gram butter
  • 2 white onions, 1 sliced, 1 wedges
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 red onion, wedges
  • 2 clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 3 eggs
  • 1/4 cup cream
  • 1 tablespoon thyme leaves, plus sprigs, to serve
  • 125 gram brie, sliced
  • dressed green salad to serve


Onion and brie tart
  • 1
    Preheat oven to 180°C. Lightly grease an 11x34cm loose-based flan pan.
  • 2
    Line pan with pastry sheets, trimming to fit and pressing to seal. Trim edges. Chill until required.
  • 3
    In a medium frying pan, melt butter on medium heat. Add the sliced white onion and cook, stirring, for 4-5 minutes until softened. Reduce heat to low and cook for a further 10 minutes until golden. Stir in sugar and vinegar. Increase heat to high and cook, stirring until sticky. Set aside to cool.
  • 4
    In a medium bowl, toss red onion and remaining white onion with olive oil and garlic. Set aside.
  • 5
    Spread caramelised onion over pastry. In a jug, whisk eggs, cream and thyme together. Season. Pour into pastry case. Top onion wedges. Bake for 30-35 minutes until set and golden.
  • 6
    Arrange cheese over the top and return to the oven for 1-2 minutes until cheese starts to melt. Scatter with extra thyme sprigs and accompany with salad.


If preferred, use creamy blue cheese.

More From Women's Weekly Food