Brie, apple & onion tart

Brie, apple & onion tart

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(14 ratings)

Prep: 20 mins Cook: 40 mins


Serves 8 - 12

Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce. Serve hot or cold for a Boxing Day buffet

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal312
  • fat18g
  • saturates9g
  • carbs28g
  • sugars12g
  • fibre2g
  • protein8g
  • salt0.9g
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  • 320g pack ready-rolled all-butter puff pastry, defrosted at room temperature if frozen
  • 1 tbsp olive or rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 large onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp white wine vinegar, plus a splash
  • 1 tbsp Dijon mustard
  • small bunch of thyme, leaves picked, plus a few sprigs to serve


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 eating apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g cranberry sauce (or chutney)
  • 175g brie, sliced (or other cheese)


  1. Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.

  2. Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.

  3. The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

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Comments, questions and tips

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20th Jun, 2020
Beautiful tart! Lovely sweet and savoury flavours.
JodiHutton's picture
8th Jan, 2019
Used up the last of the Christmas cheeses, made with brie and camembert. Was super easy and very tasty!! Served with a simple rocket salad. Nom :)
Frantic Flapjack
16th Jan, 2018
This was an excellent tart and used up the end of the Christmas cheese. If you only have two onions, then that would be fine. You don't really need three. Just be sure to cook the onions down well so they are very soft and caramelised to go on the tart.
1st Jan, 2018
Great tart that was quick and easy. Used up some caramelised onions I had made. A great veggie meal that we ate with salad.
17th Jan, 2016
Excellent tasty tart - don't just keep it for Christmas!! In fact, though I would like to try it, I've never made with cranberry but my homemade tomato chutney works a treat.
31st Dec, 2015
Made this over Christmas....easy and really tasty. Lots of positive comments. I cooked the onion first and left it to cool (thought 3 onions would be too many but they reduced down). Would definitely make again...perfect option for veggies too.
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