Caramelized Onion Tart with Brie and Cambozola

Welcome to my new favorite appetizer, which “Hint” would be great for Fourth of July.  This tart has only six ingredients but together they create quite a taste sensation. Imagine  sweet and savory caramelized onions with creamy melted brie and sharp cambozola baked on puff pastry until golden brown.  This tart takes almost an hour to prepare because it takes about a half hour to caramelize the onions, which is worth it.  Otherwise, the preparation is easy.  Just unroll the puff pastry, spread the onions evenly over the top and dot with cheeses and bake until golden brown and melty.  If you are sharing, you won’t have any leftovers.

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You are probably familiar with brie which is a rich and creamy cheese that adds a richness especially when melted. We all know that Brie is calorie and fat laden,  but did you know that it is also a good source of protein? A serving of brie can provide 5 to 6 grams of protein. Brie also contains a good amount of both vitamin B12 and vitamin B2, so it is not just decadent and delicious but actually provides some good benefits. You’re welcome…

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Cambozola is a combination of a French soft-ripened triple cream cheese and Gorgonzola, although it is milder than gorgonzola and more like a camembert with a subtle blue cheese flavor.  You can easily substitute gorgonzola or blue cheese for a more pronounced flavor.  Or if you are not a ‘stinky cheese’ fan, use twice as much brie or substitute any other soft cheese and eliminate the cambozola altogether.

I first spotted this recipe from Your Home Based Mom.  Other good variations would be caramelized onions, sautéed mushrooms and gruyere OR if you’re not an onion fan, try thinly sliced tomatoes. mozzarella and fresh basil for a fresh take on that summertime favorite.

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CARAMELIZED ONION TART WITH BRIE AND CAMBOZOLA

  • 2 large onions
  • 2 Tbsn olive oil
  • 1 Tbsn brown sugar
  • 2 Tbsn balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 oz brie
  • 2 oz cambozola (or blue cheese)
  • 8 oz puff pastry, defrosted
  • 1 Tbsn fresh herbs, thyme or tarragon (optional)

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  • Slice onions into rounds and saute them in olive oil and until beginning to soften and brown about 10 minutes.

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  • Add sugar, vinegar, salt and pepper. Turn the heat down and continue to cook unjtil caramelized, about 10=15 minutes. Remove onions from heat and let cool.

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  • Roll pastry into a 10-to-14-inch rectangle on a baking sheet lined with parchment paper. Prick with a fork all over to prevent the pastry from forming bubbles while baking.

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  • Place onions over pastry.

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  • Dot with cheese. Sprinkle with fresh herbs if using.

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  • Bake in a preheated oven at 400°F for 15-18 minutes or until cheese has melted and pastry is crispy

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  • Cut into squares and watch them disappear…

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Caramelized Onion Tart with Brie and Cambozola

  • Servings: 12 pieces
  • Difficulty: easy
  • Print
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  • 2 large onions
  • 2 Tbsn olive oil
  • 1 Tbsn brown sugar
  • 2 Tbsn balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 oz brie
  • 2 oz cambozola (or blue cheese)
  • 8 oz puff pastry, defrosted
  • 1 Tbsn fresh herbs, thyme or tarragon (optional)
  1. Slice onions into rounds and saute them in olive oil and until beginning to soften and brown about 10 minutes.
  2. Add sugar, vinegar, salt and pepper. Turn the heat down and continue to cook unjtil caramelized, about 10=15 minutes.
  3. Remove onions from heat and let cool.
  4. Roll pastry into a 10-to-14-inch rectangle on a baking sheet lined with parchment paper.
  5. Prick with a fork all over to prevent the pastry from forming bubbles while baking.
  6. Place onions over pastry.. Dot with cheese. Sprinkle with fresh herbs if using.
  7. Bake in a preheated oven at 400°F for 15-18 minutes or until cheese has melted and pastry is crispy
  8. Cut into squares and serve warm.

4 thoughts on “Caramelized Onion Tart with Brie and Cambozola

  1. Looks great! I’m wondering tho..I’m new to artisan (vegan) cheeses..wonder how one of these would work as a substitution? There are few exceptional companies who make them like Treeline, Kite Hill & Miyoko’s Creamery.. I have them noted on my Food & Drink board: http://sac875.dropmark.com/422394 Any thoughts or maybe you have tried some?

    Like

    • I have not tried any of the Treeline cheeses but I really like all of Miyokos cheeses and the Kite Hill soft cheeses I’ve tried. I think they would work very well in this recipe as their consistency is similar to regular cheeses.

      Liked by 1 person

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