caramelised onion, bacon & brie tarts




Prep Time


Cook Time

These savoury tarts are great for an autumn picnic and make a lovely addition to a packed lunch.


For the tarts

  • 3 sheets shortcrust pastry
  • 4 eggs
  • ⅓ cup cream
  • ⅓ cup finely grated parmesan
  • Salt and ground black pepper, to taste
  • 125g brie cheese — sliced
  • 4 rashers bacon — diced
  • Fresh rosemary

For the caramelised onion

  • 2 tablespoons olive oil
  • 4–5 medium onions — sliced
  • 1 tablespoon finely chopped fresh rosemary


For the caramelised onion, bacon & brie tarts

  • To make the Caramelised Onion, heat the oil in a large pan over a medium-low heat. Cook the onions, stirring occasionally, for 30–40 minutes or until dark golden brown and caramelised. Add the rosemary. Set aside.
  • Preheat the oven to 200°C (180°C fan bake).
  • Line 6 individual quiche tins with the shortcrust pastry.
  • Combine the eggs, cream, parmesan, salt and pepper in a large jug. Whisk well.
  • Divide the Caramelised Onion evenly between the pastry cases.
  • Top with the sliced brie.
  • Divide the egg mixture evenly between the pastry cases.
  • Sprinkle with bacon and rosemary.
  • Bake for 12–15 minutes or until golden and set.