The Caramelised Onion, fig and brie tart appetizer bites are sweet and savory with the subtle warmth of caramelised onions, the fragrance of figs, orange and sage and the crunch of walnuts.
The fig and brie tarts were inspired by the memory of the brie, sage and walnut breakfast bread I used to buy in Cape Town. It was roughly in the shape of a Naan, but the flavors and technique were all French.
I used to spend the icy Winter mornings commuting to the Cape Town city centre and passed by a boulangerie owned by a French couple on my way to the office. I could not help but respond to the silent call of their nutty sweet smelling freshly baked loaves and caramelised onion tart.
Very often new recipe inspiration comes from an aroma or the beautiful colors of a display of fresh produce. One day I spied out of the corner of my eye a mound of sweet ripe figs and could not resist picking up a few. I loved the roasted figs with honey and orange that I had made previously and wanted to use it with caramelised onions and brie in puff pastry.
I decided to make these brie appetizers and it is one of my favorite vegetarian puff pastry recipes.
I grabbed a wedge of brie, brown onions for these caramelised onions, fresh sage and a dozen fresh figs. The result was these delightfully fragrant and flavorful Caramelised onion, fig and brie tart appetizers made with puff pastry.
You can also make a caramelised onion tart and leave off the figs but keep the cheese for a savory cheese and onion tart.
You can substitute the brie with goats cheese and make goats cheese and caramelised onion tart. The goats cheese has a more distinctive flavor than cows milk cheese so make sure you like the taste before purchase.
The fig, cheese and onion tartlets were easy to make and even easier to eat, when it finally made it’s appearance. Sweet, savory, crunchy…
Read more: How to make Caramelised Onions like a Pro
Caramelised onion, fig and brie tart appetizer
- 12 small ripe figs stalks removed
- 1 orange juice and zest
- 15 ml honey
- 375 grams all butter puff pastry or a sheet of ready rolled puff pastry. If using, bread dough it will require proving.
- 250 ml caramelised onions
- 200 grams ripe brie
- 10 fresh sage leaves
- 125 ml walnuts
- 1 egg beaten
- Preheat the oven to 200 degrees celcius, or 180 degrees with a fan assisted oven.
- Cut the figs in half lengthways.
- Mix the juice of half an orange with the honey in a small bowl and toss in the figs to coat.
- Arrange the figs in an oven tray cut side up and pour over the juice and honey mixture. I lined my tray with foil to catch the juices and prevent any burnt syrup on the tray.
- Bake for 10 minutes and remove from the oven to cool while you prepare the pastry sheet.
- Roll the pastry into a rectangle and place on a parchment lined baking sheet. If you are making appetisers then cut the pastry in twelve 7cm x 7cm squares and place in a shallow 12 hole bun pan.
- Prick the pastry base/s with a fork and place into the freezer to firm up until the figs are cool enough to use.
- Spread caramelised onions onto the pastry making sure to leave at least a 1 cm border on a large tart. For appetisers place 1 heaped teaspoon of caramelized onions into each depression.
- Brush egg on the exposed border to help it color.
- Scatter the figs cut side up over the caramelised onions, then add the chunks of brie, chopped walnuts and broken pieces of sage.
- Bake in the hot oven for 25 minutes until the pastry is cooked.
- For a large tart you will require all the figs but for appetisers you may require fewer figs if you slice each half into two.
- Use the remaining figs for breakfast over yogurt or oatmeal or for dessert over ice cream.
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
Don’t forget to share the recipe with your family and friends and #tantalisemytastebuds if you share one of my recipes that you made on Instagram!
Want more? To get new recipes delivered straight to your inbox, join our club and subscribe to Tantalise My Taste Buds.
This recipe was first published on 30 May 2015 and has since been updated.