This is a delicious sharing tart which is ideal for when you have guests over and can serve up to 6. Made with a delightful combination of sweet, fresh fruit as well as creamy indulgent Brie de Meaux. The caramelised onions may take a little time, but they’re well worth it!
Add extra cheddar if you like it cheesy and swap out the molasses for a tart tomato based jus or balsamic glaze if the pomegranate molasses is unavailable.
- 2 x Medium Pink Lady Apples – Thinly Sliced
- 2 x Medium White Cooking Onions – Thinly Sliced
- ½ x Fresh Pomegranate – Deseeded
- Brie de Meaux – 300g
- 1 x Sheet of Jus-Rol Frozen Puff Pastry (Defrost the night before)
- 4 x Tablespoons of Unsalted Butter
- 2 x Tablespoons of Olive Oil
- 2 x Tablespoons of Milk
- 1 ½ x Tablespoons of Fresh Thyme
- Odysea Pomegranate Molasses
- Sea Salt Flakes & Pepper
Put a pan on the hob on a low – medium heat. Add in 2 tablespoons of butter with your olive oil and add in your sliced onions with a big pinch of salt. The salt helps draw out any excess, unwanted moisture from the onions.
Cook for around 30 minutes, stirring often. You may need to reduce the heat to low to make sure your onions don’t burn. In the final few minutes add in a splash of your pomegranate molasses to finish them off. You want a delicious caramelly pan of onions.
Preheat your oven to 220°c and line a metal tray with baking paper or prepare your baking mat.
Place your defrosted sheet of puff pastry on the paper. You can make decorations with the other sheet such as leaves, twists or flowers.
Add your onions down first in an even layer, top with your slices of brie and then your pink lady slices. If you want it extra cheesy add some grated cheddar on top of the brie, before the apples.
Season to taste with sea salt flakes and freshly ground pepper. Brush any exposed pastry with a little milk to help it get a beautiful colour when baked.
Bake for 22 – 26 minutes or until golden brown and puffed.
Remove and drizzle over your pomegranate molasses, as much as you like. Top with fresh pomegranate seeds and fresh thyme, cut up and serve immediately.