Recipe developed by: Renée Kohlman from Sweetsugarbean
A good slather of Dijon mustard on the puff pastry base adds a punchy counterpoint to the
sweet caramelized onions and salty cheese topping of this tart. Serve slices as an appetizer for
entertaining, or larger pieces with a green salad for a light lunch. The tart bakes up quite
beautifully, and will no doubt impress those lucky enough to try a slice.
Heat a large 12-inch skillet over medium-high heat. Add the butter and olive oil. When it is warm, add the onions. Stir so they are evenly coated. Cook for about 10 minutes, until they start to wilt and begin to brown. Stir in the brown sugar, balsamic vinegar, salt, and pepper. Turn the heat to low. Let the onions cook down and caramelize, which takes about 30-40 minutes, stirring occasionally. Once the onions have caramelized, let them rest for about 5 minutes before proceeding with the recipe.
Preheat the oven to 400ºF. Place the sheet of puff pastry on a parchment lined baking sheet. Prick the pastry with a fork. Spread the mustard evenly over the pastry. Scatter the cheddar cheese over the mustard. Evenly distribute the onions, spreading them all the way to the edge of the pastry. Top the onions with the brie and goat cheese. Sprinkle with rosemary.
Bake for about 30-35 minutes, until the pastry is deeply golden. Remove from the oven and wait 5 minutes before serving. Slice into wedges.
Note: The size of the puff pastry sheets may vary from brand to brand. You may have to make one large tart like I did, or two smaller ones depending on what brand you can find.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 240
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 40mg14%
- Sodium 660mg28%
- Potassium 204mg6%
- Total Carbohydrate 17g6%
- Dietary Fiber 2g8%
- Sugars 9g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Heat a large 12-inch skillet over medium-high heat. Add the butter and olive oil. When it is warm, add the onions. Stir so they are evenly coated. Cook for about 10 minutes, until they start to wilt and begin to brown. Stir in the brown sugar, balsamic vinegar, salt, and pepper. Turn the heat to low. Let the onions cook down and caramelize, which takes about 30-40 minutes, stirring occasionally. Once the onions have caramelized, let them rest for about 5 minutes before proceeding with the recipe.
Preheat the oven to 400ºF. Place the sheet of puff pastry on a parchment lined baking sheet. Prick the pastry with a fork. Spread the mustard evenly over the pastry. Scatter the cheddar cheese over the mustard. Evenly distribute the onions, spreading them all the way to the edge of the pastry. Top the onions with the brie and goat cheese. Sprinkle with rosemary.
Bake for about 30-35 minutes, until the pastry is deeply golden. Remove from the oven and wait 5 minutes before serving. Slice into wedges.
Note: The size of the puff pastry sheets may vary from brand to brand. You may have to make one large tart like I did, or two smaller ones depending on what brand you can find.