In this caramelized onion tart recipe, store-bought puff pastry is topped with caramelized onions, salty pancetta, and creamy Brie. Perfect for brunch, lunch, or as an appetizer!
This savory puff pastry tart looks incredibly elegant, but it’s secretly so easy to make. Don’t worry, I won’t tell your guests how little effort went into making this stunning dish!
The toughest part of this recipe is that it requires a little patience. Caramelizing onions takes time (about 25 minutes or so over medium-low heat) but otherwise, this recipe is quick and easy.
Just roll out some store-bought puff pastry, pile on the toppings, and bake!
Jump to:
Ingredients for the Caramelized Onion Tart
This puff pastry onion tart recipe is a 7-ingredient wonder. Store-bought puff pastry forms the base of the tart.
It’s brushed with a mixture of melted butter and Dijon mustard for added flavor and richness.
For the toppings, I caramelized a yellow onion and cooked up some pancetta. I also added sliced Brie cheese since it pairs so beautifully with the other ingredients in this recipe.
I garnished my tart with fresh marjoram, which I thought tied everything together nicely.
How to Make a Caramelized Onion Tart
To ensure the puff pastry crust bakes up properly and isn’t soggy in the middle, I pre-baked it for about 20 minutes until it was golden.
While the crust baked, I caramelized the onions and cooked the pancetta in a separate skillet.
Then, it was just a matter of adding the toppings to the pre-baked crust and returning the puff pastry tart to the oven to melt the cheese.
Can This Recipe Be Made in Advance?
No, the onion tart is best enjoyed soon after baking it as the puff pastry loses its crispness over time. However, you may caramelize the onions beforehand, if desired.
Can I Use Another Type of Cheese?
I’m sure you could. If you’d rather not use Brie, you could substitute a good quality sharp cheddar cheese or gorgonzola. Freshly shredded Parmesan might also work.
Tips for Making a Puff Pastry Tart
- Line your baking sheet with parchment paper to ensure the tart doesn’t get stuck to it.
- You’ll need to be very patient when caramelizing the onion. Resist the urge to crank up the heat to make the process go faster. It needs to cook low and slow to caramelize properly.
- If you don’t have any fresh marjoram, you can try using fresh thyme instead.
More recipes you’ll love:
- Potato Herb Flatbread
- Asparagus Puff Pastry wtih Cracked Pepper
- Easy Caprese Focaccia
- Roasted Vegetable Pizza
Pancetta, Brie and Caramelized Onion Tart
Ingredients
- 1 9" x 9" sheet puff pastry dough defrosted
- 2 pkgs Niman Ranch Diced Pancetta
- 1 medium yellow onion sliced root to tip
- 2 tablespoons butter
- 2 teaspoons Dijon mustard
- 3 oz Brie cheese
- 2 tablespoons fresh marjoram coarsely chopped
Instructions
- Heat oven to 350ºF. In a medium skillet on medium-low heat, melt 1 tablespoon of butter and add the sliced onion. Stir every 1 to 2 minutes until uniformly golden in color, about 25 minutes. Season with salt and pepper.
- In a separate non-stick skillet over medium heat, cook the pancetta, stirring every 1 to 2 minutes, or until fat is rendered and pancetta is lightly browned, 8 to 10 minutes.
- Carefully unfold puff pastry sheet onto a lightly floured surface. Roll dough to approximately 11-by-11-inches. Transfer dough to a parchment-lined baking sheet. Fold edge over ¾ inch to create a border. Dock then entire crust with a fork every 2 inches to allow steam to escape when baked.
- Bake the crust until just golden, 20 to 25 minutes.
- Slice brie into pieces.
- Melt remaining 1 tablespoon butter in a small bowl and gently whisk in mustard.
- Remove crust from oven. Using a pastry brush, glaze entire crust with the Dijon mixture. Layer caramelized onions and pancetta evenly over puff pastry. Add brie and return to oven for 3 to 5 minutes to melt cheese slightly.
- Garnish with marjoram and cut into pieces to serve warm or room temperature.
Notes
- Line your baking sheet with parchment paper to ensure the tart doesn’t get stuck to it.
- You’ll need to be very patient when caramelizing the onion. Resist the urge to crank up the heat to make the process go faster. It needs to cook low and slow to caramelize properly.
- If you don’t have any fresh marjoram, you can try using fresh thyme instead.
Nutrition
Main Dish Recipes
- Ham and Pea Pasta with Parmesan and Basil
- 101 Best Bacon Recipes
- The Best Recipe for Turkey Pot Pie with Gravy
- Corn and Chorizo Tacos
- Vegetarian Meatballs With Harissa Are The Best Meatless Meatballs
- Beef Tenderloin with Fresh Cranberry Relish
- Thanksgiving Leftovers Poutine with Sweet Potato Fries
- How To Grill Pork Tenderloin: Topped with Goat Cheese, Rosemary, and Honey
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipes by Tara Teaspoon. Photography Ty Mecham
Joyce says
I love that you use fresh marjoram here. I generally use marjoram vs oregano, except sometimes on pizza. I may use gruyere on this.
Tara Teaspoon says
Gruyere sounds delicious! Let me know how it turns out for you. Tara
Britney F says
My dinner guests were floored by this tart! I especially love the creamy Brie on top. Thanks for making me look good with this easy recipe, Tara!
Julie says
This tart has all the flavors. I didn’t have puffed pastry, so I used a flat bread and it turned out perfectly. The melty Brie and Pancetta were a delicious combination.