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Carmelised Onion & Brie Tart

Eileen McCartney

For Dinner ( Eggs, Quiche, Cheese )


Published on

20 minutes to prepare and 30 minutes to cook

Serves 4


A moorish savoury tart that just melts in your mouth. Suitable for vegetarians.


Pampas Savoury Tart Case (or make your own, I am too lazy)
Onions – 6 medium
Brie Triple cream – 250gms
Butter – 100gms
Eggs – 2
Cream – 1/3 cup
Brown Sugar – 3 heaped teaspoons
Nutmeg ground – 1 teaspoon
Salt & Pepper


1. Slice onions and separate into rings. Put butter and onion rings into a frying pan and slowly fry for about 20 minutes until tender and golden, stirring every now and again.
2. Put the brown sugar in with the onions and fry for a further 5 to 10 minutes to carmelise the onion, stirring more frequently. Drain off excess butter. Then leave onions to cool.
3. Slice the brie into quarter inch slices and remove the outer mold from each slice. It is best if you put the packet of brie in the freezer for about 1 hour before doing this so it is firm enough for slicing.
4. Put the eggs in a bowl and whisk. Add the cream and nutmeg and whisk some more.
5. Pre heat the oven to 180c for 15 minutes.
6. Take the frozen tart case and sit it on an oven tray. Spread the onion over the base evenly. Place the slices of brie evenly on top of the onion base. Pour the egg mixture over the onion and brie.
7. Cook for about 25 minutes but check the oven after 20 minutes as each oven is different. Tart center needs to be puffed up a bit and golden on the top.
8. Take tart out of oven and let it sit somewhere warm for 10 minutes. It will drop a bit but cutting it too soon will give you a runny mess as it needs to firm up a bit before slicing.


This is best served with a crisp green salad on the side. Enjoy :)


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  • avatar

    OMG...My mouth is watering :) Yummmmooo!!! Thanks Eileen