There are few appetizers as show-stopping and easy to pull together as this caramelized onion, apple butter, and brie puff pastry tart with pancetta. The combination of sweet, savory, and buttery flavors makes it a perfect dish to serve at holiday gatherings, cocktail parties, or even a cozy night in with friends. This tart feels elegant yet approachable, making it just as fitting for Thanksgiving as it is for a casual autumn dinner party.

What I love most about this recipe is the balance of flavors. The apple butter creates a sweet and spiced base, the brie melts into creamy layers, the caramelized onions bring rich depth, and the pancetta adds just the right amount of saltiness and crunch. Fresh thyme and a sprinkle of flaky sea salt tie everything together with an herby brightness. Every bite has that perfect mix of crisp puff pastry, creamy cheese, and savory-sweet toppings.

Another highlight is how simple this tart is to prepare. With store-bought puff pastry as the foundation, most of the work is in slicing the apples, brie, and onions. Everything comes together quickly, and while the tart bakes, your kitchen fills with the most incredible aroma. It’s an appetizer that looks sophisticated without requiring advanced cooking skills.

This recipe is also versatile. You can slice it into generous squares for a sit-down dinner or cut into thinner strips for easy finger food. Either way, it’s a guaranteed crowd-pleaser. I served mine in 10 larger slices, but you can adjust the yield depending on how you plan to use it. I’m already planning to make this for my family’s Thanksgiving spread, and I know it will be a new seasonal favorite.

If you’re looking for a recipe that’s festive, flavorful, and effortless, this caramelized onion, apple butter, and brie tart is the one to make this fall. It’s the kind of dish that looks straight out of a restaurant but takes less than an hour from start to finish.

If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!

Perfect Pairings with Savory Apple Butter & Brie Puff Pastry Tart

This tart is versatile enough to work across a range of occasions, and the pairings can really elevate it.

Cheese Board Pairing: If you’re building out a cheese board, serve this tart alongside sharp cheddar, aged gouda, toasted walnuts, grapes, and honey. It blends seamlessly into a spread while still feeling like the star.

Holiday Gatherings: Serve this tart warm on a platter alongside a chilled bottle of sparkling wine or prosecco. The bubbles cut through the richness of the brie and pancetta while complementing the sweet apple butter. A crisp Riesling or Sauvignon Blanc would also be a great fit.

Cocktail Party Appetizer: Slice the tart into thinner strips or even small squares so it’s easy to pick up with one hand. Pair it with an autumn-inspired cocktail like a bourbon apple cider, or keep it light with a dry rosé. For non-alcoholic options, a spiced apple spritzer or ginger kombucha works beautifully.

Weeknight Dinner Companion: Pair a slice or two of this tart with a bowl of roasted butternut squash soup, pumpkin bisque, or a simple arugula salad dressed with olive oil and lemon juice. It transforms a simple meal into something comforting and special.

Brunch Table Addition: This tart also works well as a brunch centerpiece. Pair it with a frittata, roasted potatoes, and a big fruit salad. Mimosas, bellinis, or even spiced chai tea are excellent choices to round it out.

Ingredients

• 1 sheet puff pastry, thawed
• 2 tbsp (28 g) unsalted butter
• 2 medium onions, thinly sliced (400 g)
• 4 oz (115 g) pancetta, diced
• 3 medium apples, thinly sliced (300 g)
• 6 oz (170 g) brie cheese, sliced
• ½ cup (120 g) apple butter
• 2 tsp (2 g) fresh thyme leaves
• Flaky sea salt
• 1 egg, beaten

Nutritional Benefits

Even though this tart feels indulgent, many of its ingredients bring benefits.

• Apples: A natural source of fiber and vitamin C, apples also add natural sweetness so you don’t need extra sugar. Use Honeycrisp or Pink Lady for sweetness, or Granny Smith if you prefer a tart contrast.
• Onions: Caramelized onions are rich in antioxidants and act as a natural prebiotic, supporting digestion. They also add depth without requiring heavy seasoning.
• Brie Cheese: While brie is creamy and rich, it’s also a good source of protein and calcium. If you want a lighter option, swap brie with fresh mozzarella or a semi-soft goat cheese for tang.
• Pancetta: Adds flavor and fat. For a different twist, substitute prosciutto for a saltier bite or bacon for smokier notes. For a vegetarian option, omit the meat and add toasted walnuts or candied pecans.
• Apple Butter: A concentrated spread made from slow-cooked apples and spices. If you don’t have apple butter, pear butter, fig jam, or even apricot preserves can step in. Each will give the tart its own seasonal spin.
• Puff Pastry: Store-bought puff pastry is quick and reliable. If you’re up for it, you can make a homemade rough puff, or even use crescent roll dough for a more casual version.

Variations:

• Add a drizzle of honey or hot honey over the tart before serving for an extra layer of flavor.
• Sprinkle crushed toasted pecans or walnuts on top after baking for crunch.
• Use pears in place of apples for a slightly different fall flavor profile.

Step By Step Instructions

Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method

How to Make
Savory Apple Butter & Brie Puff Pastry Tart

Prepare your oven and baking sheet. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy. Make sure your puff pastry is thawed but still cold so it puffs properly in the oven.

Caramelize the onions. Melt the butter in a large skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Stir occasionally as they cook down slowly, releasing their natural sugars. The onions will go from translucent to golden brown to deep caramel over 25–30 minutes. Be patient here—it’s what creates that sweet, savory flavor. If they start to stick, add a splash of water. Remove from the pan once caramelized.

Cook the pancetta. Using the same skillet, add the diced pancetta. Let it crisp up over medium heat, stirring occasionally, about 5–7 minutes. Transfer to a paper towel-lined plate to drain.

Prepare the puff pastry base. On a lightly floured surface, gently roll the puff pastry into a rectangle (about 10×14 inches / 25×35 cm). Transfer to your prepared baking sheet. Using a sharp knife, score a 1-inch (2.5 cm) border around the edges, being careful not to cut all the way through. This will help create a raised edge as it bakes.

Spread the apple butter. Spoon the apple butter onto the pastry, spreading it evenly within the scored border. This will be your flavorful base layer.

Layer the apples and brie. Alternate between a slice of apple and a slice of brie, overlapping them slightly like shingles, until the pastry is covered. This creates a beautiful pattern as well as even flavor distribution.

Add the toppings. Sprinkle the caramelized onions evenly over the tart, followed by the crisp pancetta. Scatter fresh thyme leaves across the top and finish with a pinch of flaky salt.

Seal and brush. Fold the pastry edges inward over the filling slightly to create a rustic border. Pinch the corners so they hold. Brush the border with the beaten egg for a golden finish.

Bake until golden. Place the tart in the preheated oven and bake for 25–30 minutes, until the pastry is puffed and deep golden brown, and the brie has melted. Rotate the pan halfway through for even baking.

Cool and serve. Allow the tart to cool for 5 minutes before slicing. Use a sharp knife or pizza cutter to cut into squares or strips. Serve warm.

Troubleshooting Tips for Beginners

Onions aren’t caramelizing: If your onions are cooking too quickly and burning, lower the heat. Caramelization is slow—be patient. Adding a small splash of water can help deglaze the pan.

Puff pastry isn’t rising: Puff pastry needs to be cold when it hits the oven. If it’s gotten too warm while prepping, pop the assembled tart into the fridge for 10–15 minutes before baking.

Pastry edges burning: If the border browns too quickly, cover just the edges with strips of foil and continue baking until the center is done.

Soggy bottom crust: This can happen if your toppings are too wet. Make sure onions are well caramelized (not watery) and don’t overload the tart. Baking directly on parchment helps the bottom crisp.

Cheese overflow: If the brie slices are too thick, they can melt over the edges. Cut brie into thinner slices and layer neatly.

Storage Instructions

Room Temperature: Best served fresh, but slices can sit out for up to 2 hours.

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) to crisp back up.

Freezer: Freeze slices tightly wrapped for up to 2 months. Reheat directly from frozen in the oven until warmed through.

Tools You’ll Need to Make
Savory Apple Butter & Brie Puff Pastry Tart

• Mandolin Slicer
• Nonstick Frypan
• Baking Sheet
• Parchment Paper
• Pastry Brush

More Cozy Recipes to Try

• Pumpkin Crumb Cake Bars
• Banana Crumb Cake Bars
• Mini Apple Pies
• Caramel Apple Cider Cookies

& More!