Caramelised Onion and Camembert Tart

Caramelised Onion and Camembert Tart

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Calories: 3978


  • 1 red onion peeled and thinly sliced
  • 1 tsp olive oil
  • 2 tsp soft brown dark sugar
  • 3 oz camembert cheese
  • 2 garlic cloves peeled and finely chopped
  • scant 1/2 us cup double cream
  • 1/2 lemon juice only
  • 1 tsp fresh flat-leaf parsley chopped
  • 1 tsp chives freshly snipped
  • 4 sheets filo pastry halved widthways
  • 1 oz unsalted butter melted
  • salt and freshly ground black pepper


  • In a small frying pan, heat the olive oil.
  • Saute the onion for 2 minutes to soften.
  • Stir in the sugar until melted, then continue to cook gently until caramelised.
  • In a small saucepan, gently bring the cream to simmering point.
  • Stir in the garlic and cheese, until the cheese has melted.
  • Add the lemon juice to the cheese and cook gently for 1-2 minutes.
  • Stir the parsley and chives into the cheese filling mixture and season.
  • Remove the onion and cheese pans from the heat.
  • Separate out each square of filo pastry and brush them with melted butter.
  • Lay four squares of filo on top of each other.
  • Repeat step 10 with the remaining sheets of pastry.
  • With the remaining butter, grease two 7.5cm/3in loose-bottomed fluted tart tins.
  • Gently press the filo pastry into the tins.
  • Spread an bit of the caramelised onion in the base of each tart, then top with a bit of the cheese filling, another bit of the caramelised onion and finally another bit of the cheese filling.
  • Place the tart tins on a baking tray and bake for 4-6 minutes or until bubbling and golden.
  • Serve with a salad.
Calories: 3978 kcal
Carbohydrates: 621 g
Protein: 100 g
Fat: 116g
Saturated Fat: 45 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 6196 mg
Potassium: 1277 mg
Fiber: 25 g
Sugar: 16 g
Vitamin A: 1472 IU
Vitamin C: 39 mg
Calcium: 519 mg
Iron: 37 mg
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