Packed with the irresistible sweet and savory combination of caramelized onions, fig preserves and French Brie, these tarts bring a burst of flavors in every bite. Topped with fresh herbs and a drizzle of honey, they’re the perfect finger-food to impress your friends and family at gatherings. Using organic frozen puff pastry makes them super easy to make. Don’t miss out on the richness of caramelized onions – any leftovers make a delightful addition to toasts, dips, stews, or soups. Gather your ingredients and savor the deliciousness!
Caramelized Onion Tarts with Figs & Brie
Ingredients
Caramelized onions
- 2 large sweet onions or yellow onions thinly sliced (mandolin works best)
- 1 Tbsp. Organic Valley Ghee Clarified Butter or grass-fed butter
- 1 Tbsp. California Olive Ranch Extra Virgin Olive Oil
- 1 Tbsp. Monari Federzoni Organic Balsamic Vinegar of Modena
- 1 Tbsp. Simple Truth Organic Raw Honey - Unfiltered
- 1 tsp. Redmond Real Salt Ancient Sea Salt
- 1/2 tsp. Simply Organic Thyme
- 2 Tbsp. water for deglazing
Assembly
- 1 pkg. organic frozen pastry puff dough defrosted
- 1/3 cup triple creamed French Brie cheese
- 1 egg to egg-wash dough
- 1/3 cup Bonne Maman Joser Preserved Fig Jam
Optional
To finish
- Fresh rosemary or thyme minced
- 1 Tbsp. honey
Instructions
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In skillet over medium-high heat, add butter, olive oil, onions and salt and cook about 20 minutes. Add balsamic vinegar, honey and thyme and lower heat to medium-low. Cook, stirring continually, until onions are cooked evenly and caramelized, about 30 minutes. (Note: The onion will turn translucent and with an amber-golden brown color.)
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Deglaze onion from pan with 2 tablespoons water to prevent sticking upon removal from skillet. Set aside to cool for assembly.
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Preheat oven to 400 degrees F.
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On baking sheet, unroll 2 defrosted pastry dough sheets and, using ravioli cutter or sharp knife, cut into 12 3-inch squares.
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With sharp knife, carefully score borders of squares. (Note: Scoring edges will help border rise when baked and create a ledge to contain filling.)
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In small bowl, crack and mix egg. Using pastry brush, brush egg-wash on edges of dough. (Note: Egg wash creates nice color on tart.)
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In middle of square, add 1 teaspoon fig preserve, 1 teaspoon caramelized onion and top with some Brie. To finish, sprinkle on minced rosemary or thyme. If using, add dried fig halves on top.
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Bake 15-18 minutes, until dough puffs up and turns golden color.
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To serve, if desired, drizzle honey on top and sprinkle on more herbs.
Recipe Notes
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