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Recipe: Brie, Apple and Onion Tart


  • 320 g pack puff pastry
  • 1 tablespoon olive
  • 3 large onions halved and sliced
  • 2 tablespoon white wine vinegar
  • 1 tablespoon mustard - I used German Mustard brought back from a trip however Dijon would be good as well.
  • small bunch of thyme leaves picked plus a few sprigs to serve
  • 1 eating apple
  • 100 g bramble sauce or cranberry sauce
  • 175 g brie sliced


  • Heat oven to 200C/180C fan/gas 6.
  • Unroll the pastry onto a large baking tray leave it on the paper from the pack).
  • Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry, so that the middle doesn’t rise too much.
  • Bake for 15 mins.
  • Heat the oil in a large pan.
  • Add the onions and cook for 10-15 mins until softened.
  • Stir in the vinegar.
  • Simmer for 1 min then add the mustard and thyme.
  • Slice the apple thinly.
  • Toss the slices in a splash of vinegar to stop them from browning.
  • By now the pastry should be starting to colour.
  • Spread the onions over the middle.
  • Add blobs of sauce.
  • Add apple slices.
  • Add brie
  • Add some more thyme sprigs.
  • Drizzle with some oil.
  • Place back in the oven for a further 25 mins until the cheese is bubbling.
  • Munch