Spacer Caramelized Onion, Apple and Brie Tartlets
  | Asymmetry | Cooking | Caramelized Onion, Apple and Brie Tartlets |



People seemed to be really impressed by these; although mine were far from regularly shaped, they were quite tasty.

2 Tbsp olive oil
7 cups thinly sliced white onions (about three medium onions)
1 1/2 Tbsp minced fresh thyme

1 sheet frozen puff pastry (half of a 17.3-ounce package)

1 6-ounce Granny Smith apple, peeled, quartered, cored, and thinly sliced
2 6-ounce wedges chilled Brie, rind removed, cheese cut into 1/4-inch thick slices and each slice cut crosswise into thirds (ed note: I'm not sure exactly what that means either, but that's what the recipe says; you might be better off cutting the cheese after you've done the rest and can see for yourself what shape it should be)


  1. Heat oil in a large, heavy skillet over medium heat. Add onions and saute until deep golden brown, about 30 minutes. Mix in thyme. Season to taste with salt and pepper. Cool. (You can do this step up to one day in advance; cover and refrigerate.)
  2. Roll out pastry on a lightly floured surface to a 12-inch square. Cut into 36 2x2-inch squares, and place on a large baking sheet, spaced apart. (You can do this up to one day in advance; cover and refrigerate.)
  3. Preheat oven to 350 degrees F. Spoon 1 1/2 tsp onion mixture atop each pastry square. Top with 2 apple slices. Bake until pastry is golden brown, about 20 minutes. Top each square with a piece of cheese, and bake just until cheese melts, about three minutes. Serve at once.

Makes 36 pieces.

Originally published in Bon Appetit, issue unknown

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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson