Brie, Prosciutto & Caramelized Onion Puff Pastry Tart

Brie, Prosciutto & Caramelized Onion Puff Pastry Tart

Bianca Trejo

Bianca Trejo

April 26th, 2018

Brie, Prosciutto & Caramelized Onion Puff Pastry Tart

Serves 4-6, as an appetizer
1 hour 10 minutes total
45 minutes active
Intermediate

Taking the time to slowly caramelize the onions will yield a deliciously sweet flavor that marries exceptionally well with the salty prosciutto, buttery brie, tangy raspberries & fig butter. Pairs great with champagne.

Ingredients
1 sheet puff pastry
6 ounces brie cheese
¼ cup fig butter
4 prosciutto slices
1/3 cup fresh raspberries
2/3 cup caramelized onions

For caramelized onions
3 small yellow onions, thinly sliced
1 tablespoon olive oil
1 tablespoon butter, unsalted
¼ teaspoon kosher salt
1 tablespoon red wine

Egg wash
1 egg
1 tablespoon heavy cream

Directions

Preheat oven to 400 F. Remove puff pastry sheet from freezer and place on a lightly floured surface until thawed and ready to unroll (25-30 minutes).

To Caramelize Onions- Thinly slice yellow onions. Melt butter and olive oil in a 10-inch saute pan, add onions and coat. On medium heat, continue to cook onions while stirring every 5-7 minutes. Alternate between medium and medium-low heat during the cooking process. Be patient and let onions slowly develop a deep rich brown color, while stirring periodically. The onions will shrink considerably. Once the desired color is achieved, deglaze the pan with red wine and stir once more. Let cool slightly. Set aside.

To Assemble Tart-

Unroll puff pastry sheet onto a parchment lined sheet pan. Using a small sharp knife, lightly score the puff pastry ¾ inch from the edge, all around creating a border. Make sure you don’t cut all the way through the puff pastry. Using a fork, poke the puff pastry all around the inside of the border.

Using a small offset spatula spread fig butter until you reach the scored border. Slice brie in 10 even slices and place evenly on top of the fig jam, all across the puff pastry, while still keeping the border intact.

Top with a layer of caramelized onions. Make theegg wash by whisking egg and heavy cream together. Using a pastry brush, brush the boarder of the tart.

Bake for 20-22 minutes, rotating halfway. Let cool for 5-8 minutes. Top with sliced prosciutto & garnish with fresh raspberries. Cut into 6 even slices and enjoy.

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Ingredients

  • 1 sheet puff pastry
  • 6 ounces brie cheese
  • ¼ cup fig butter
  • 4 prosciutto slices
  • 1/3 cup fresh raspberries
  • For Caramelized Onions
  • 3 small yellow onions
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted
  • ¼ teaspoon kosher salt
  • 1 tablespoon red wine
  • For Egg Wash
  • 1 egg
  • 1 tablespoon heavy cream
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