Onions caramelized until golden brown, studded with chopped rosemary, and layered with slabs of creamy brie, in a crunchy, warm, freshly baked tart shell.
This recipe makes about 4 (4″) tarts or 1 large tart.
- 1 batch of homemade Pie Dough (this is a very versatile savory dough, that holds together well, and I usually do not have to par-bake it even when it is being rolled into tart molds)
- 1-2 sliced Onions
- 1 tbsp Butter
- 1/2 tsp Sugar
- Salt and Pepper for seasoning
- 1 tbsp chopped, fresh Rosemary (I also reserved a small sprig to decorate the middle of each tart)
- sliced Brie ( I did 3 slices for each tart, ~12)
- 4 Eggs
- 2 tbsp Half and Half (or Milk)
- Preheat the oven to 350.
- Make your dough.
- If you find the dough to be too warm and sticky to work with you can place it in the fridge to cool. I find that I can usually use it right away as long as I do not handle it too much.
- Divide the dough into equal quarters, and roll them out into small rounds.
- Gently press each round into the tart tins allowing the excess dough to hang over the sides so that the crust does not sink down during the baking process. You can trim the crust off later or even serve them with the curst sticking up for a rustic look. This time around I pinched the crust up along the sides.
- Set the tarts shells on a baking sheet to facilitate transferring them and as a precaution so that the filling does not overflows into the oven.
- Place the tart crusts in the fridge until you are ready to fill and bake them.
- In a hot sauté pan caramelize your onions:
- Melt the butter in the pan.
- Add the onions, and sprinkle them lightly with sugar. The onions are usually sweet enough on their own, but a tiny bit of the added sugar helps them achieve their golden brown color.
- Continue to slowly cook your onions until they are that beautiful golden brown. This can take anywhere from 10-25 minutes depending on how crowded your pan is and the thickness of your sliced onions, for me it always seems to take a surprisingly long time get them that ideal color. Patience.
- Meanwhile, whisk together the eggs and the half and half.
- Season the eggs with salt and pepper.
- Whisk in the rosemary.
- Divid the onions evenly among the tart shells.
- Layer the brie on top of the onions.
- Pour the egg mixture evenly among the tart shells.
- Bake the tarts for 50-55 minutes.