Today, I’ve got a fabulously easy and delicious tart recipe for you. This Apple and Onion Puff Pastry Tart is a great starter or side dish, which you can easily whip up while getting the rest of your meal together. I made it last year for our Easter lunch, and I knew I just had to share it with you this year.
Sweet apples and onions are a classic pairing in this tart. Their flavours are enhanced by Dijon mustard, cranberry sauce, brie (or just about any other cheese you like), and a little oregano. All of this goodness is layered on top of a simple puff pastry base. These delicious elements come together to make a really tasty tart.
As a side note, this might be one of my last blog posts for a little while, since my baby boy is due to make his grand entrance into the world very soon. If you’ve been following along on Instagram, you’ve already heard the baby news. So, I hope you will come back for more delicious recipes and home inspiration, after my little hiatus. I will do my best to get back into the swing of things, post-baby. I do have a few recipes and decor posts waiting in the wings, which I would love to share with you all, so stay tuned!
Happy Easter to you and yours, to those of you who celebrate the holiday. I hope you will enjoy this tasty tart recipe!
Apple and Onion Puff Pastry Tart
Sweet apples and onions are a classic pairing in this tart. Their flavours are enhanced by Dijon mustard, cranberry sauce, brie (or just about any other cheese you like), and a little oregano. All of this goodness is layered on top of a simple puff pastry base. All of these delicious elements come together to make a really tasty tart.
This recipe was slightly adapted from BBC Good Food.
- 2 squares ready-rolled all-butter puff pastry, defrosted at room temperature if frozen (I like Pampas brand)
- 1 Tbsp extra virgin olive oil, plus a drizzle
- 3 large brown onions, halved and thinly sliced
- 2 tbsp white wine vinegar or apple cider vinegar, plus a splash
- 1 Tbsp Dijon mustard
- A few dashes of dry oregano
- 1 large or 2 small sweet apple(s), such as Pink Lady, cored and thinly sliced
- 100g cranberry sauce (or chutney)
- 175g brie, thinly sliced (or other cheese, like sharp cheddar, gouda, swiss, and/or parmesan)
- Heat oven to 400F/200C/180C fan-forced.
- Gently place the pastry sheets onto a large oiled baking tray, overlapping slightly in the centre. 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 puff pastry base for 15 minutes, until puffed and lightly golden brown.
- While the puff pastry base bakes, heat the olive oil over medium-low heat in a large pan. Add the onions and cook for 10-15 minutes, until softened and starting to caramelise. Stir in the vinegar, simmer for 1 minute more. Add the Dijon mustard and oregano and cook for another minute.
- Toss the apple slices in a splash of vinegar to prevent them from browning.
- Once the puff pastry base is baked, remove from oven and set aside. Gently press down the centre, then spread over the onion mixture. Dot blobs (about 1 tsp each) of cranberry sauce across onions. Top with the apple slices, arranging them to cover the tart. Layer brie slices over apple slices. Brush the toppings with a little olive oil and add a few dashes of oregano. Bake for about 25 minutes, until the cheese is bubbling and golden, and the apple slices are soft. Serve warm.
This recipe was created by Kim Sequoia for a delicious moment.
All written content and photos are copyright Kim Sequoia 2019 for a delicious moment.