Broccoli, Brie and Balsamic Onion Tart

Baking , Vegetarian


  • 1 sheet flaky puff or savoury short crust pastry
  • 2 medium onions – peeled, halved and finely sliced length ways
  • 1 tsp coconut oil
  • 1 tsp pink Himalayan salt
  • 2 tablespoons balsamic vinegar
  • 1 head of broccoli (Oamaru Organics)
  • ¾ cup water
  • 3 cloves garlic - peeled and crushed
  • 1 tsp each salt and pepper
  • 2 eggs – lightly beaten
  • 60g Evansdale Farmhouse Brie
  • 1 sprig of fresh thyme
  • Salt and pepper


  1. Preheat oven to 180 degrees Celsius on fan bake.
  2. Heat the coconut oil in a large fry pan on a medium heat.
  3. Add onions and pink salt.
  4. Cook on medium/low until the onions are transparent and starting to caramelize.
  5. Add the balsamic vinegar and remove from heat. Set aside.
  6. Remove broccoli florets, cutting the larger ones in half.
  7. Add broccoli, water and crushed garlic to a saucepan and cook on medium heat until the broccoli is starting to soften and the water has evaporated. Set aside.
  8. Grease a quiche pan and line with pastry, cutting off any excess.
  9. Add lightly beaten eggs into the pastry lined pan.
  10. Place the cooked broccoli florets into the pan. Add the balsamic onions around the broccoli.
  11. Slice the brie into large thin slices and lay on top of the tart.
  12. Top with a turn of cracked pepper and ground rock salt and the thyme leaves (removed from stem).
  13. Bake in the oven for 35 minutes


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