Caramelized Onion, Arugula and Brie Tart Recipe -
Caramelized Onion, Arugula and Brie Tart Recipe
  • READY IN 50 mins

Caramelized Onion, Arugula and Brie Tart

Recipe by  

"A perfect brunch dish as it can be partially made ahead (toss the caramelized onions, arugula and brie together) then assembled and baked just before enjoying."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    40 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C) Set pie shell on baking sheet. Prepare as per package directions for a baked shell. Remove from oven, set aside to cool. Lower oven temperature to 350 degrees F (180 degrees C).
  2. Meanwhile, melt butter in a frying pan over medium heat. Add onion and pinch of salt. Stir frequently, reducing heat if needed until onions are golden and very tender, 7 to 10 minutes. Add arugula; stir just until wilted, about 1 minute. Set aside to cool; stir in brie.
  3. In a medium bowl, whisk cream with eggs, remaining salt and pepper. Scatter onion mixture in cooled pie shell. Slowly pour egg mixture over top, distributing ingredients as best you can.
  4. Bake 30 to 35 minutes in preheated oven until custard is set. Serve in wedges.
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  • Tip
  • If making a homemade pie crust, make sure to partially bake it ahead of filling.
  • Variation
  • Substitute baby spinach for the arugula.

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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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