Maple Pumpkin, Caramelized Onion and Brie Pissaladières


Serves: 6
Cook time: 50 minutes
Prep time: 40 minutes
Total: 1 hour 30 minutes
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At a glance
1/2 butternut pumpkin, seeds removed and cut into 2cm cubes
1/4 cup male syrup
2 tablespoons olive oil
Salt and pepper, to taste

2 tablespoons olive oil
6 small brown onions
Pinch salt
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar

1 sheet puff pastry
2 ounces Ile de France brie
Handful of fresh thyme


1. Preheat oven to 400 degrees.

2. Place pumpkin cubes in one layer on a lined baking tray and pour over maple syrup and olive oil. Season with salt & pepper, then toss pumpkin to coat and bake for 20 minutes until tender. Reduce heat to 375 degrees.

3. Heat oil in a large heavy frying pan over low heat. Add the onions and salt and cook for 18-20 minutes, stirring occasionally.

4. Once the onions have softened and are golden, add the brown sugar and balsamic and continue to cook over low heat for 5-10 minutes until caramelized.

5. Roll out the rectangle of puff pastry. Transfer the pastry to baking paper and leaving a small gap around the edges, top evenly with the caramelized onion. Then top with slices of brie, the maple pumpkin, and add a few thyme leaves on top.

6. Transfer the tart and baking paper to a baking tray and bake for about 40-50 minutes until the pastry is golden. Remove from heat and set aside to cool before serving.