If I could, I’d eat some combination of puff pastry and Brie every single day. And you know what? Now that I say it like that, I’m wondering why I don’t eat some combination of puff pastry and Brie every single day. I’m an adult, after all. With free will, after all. And life’s too dang short. If the melatonin doesn’t get you, might as well be the saturated fat, non?
Now that I’ve empowered you beyond your wildest dreams, let’s eat some combination of puff pastry and Brie today. Except this version is so dang elegant and satisfying, you might be forced to start a recipe TikTok if you make it. Or at least invite all your frenemies over to prove, once and for all, that you, indeed, are superior. Bless their little hearts!
Here’s why it’s so good:
It’s easy. I love this for you and me. You unroll a sheet of puff pastry, score it a little to give it an edge that folds really easy, slather it with stuff, bake, done.
Every element of this tart curls my toes. Puff pastry? Check. Brie? Yes ma’am. Deeply caramelized onions? Oh, hell yeah. Crisp apples? Mhm. Salty pancetta? I’m dead.
It’s somehow rich but also light, so you could kind of, sort of eat the whole thing and not really notice. I don’t recommend this, as you’ll probably notice, like, 20 minutes later, but you could, and your little taste buds would still be partying at the last bite.
Perfect for hosting or potlucks. Pair with viral TikTok sound “Am I… better than everyone?” You know the one.
Fig, Brie & Pancetta Puff Pastry Tart
Ingredients
1 sheet puff pastry, thawed
2 Tbsp. butter
2 medium onions, thinly sliced
½ cup fig spread
3 medium apples, thinly sliced (preferably honeycrisp or other firm, sweet-tart apple)
6 oz. wheel Camembert or Brie, sliced
4 oz. pancetta, diced
1-2 tsp. fresh thyme leaves, optional
Maldon or other flaky sea salt
1 egg, beaten
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep puff pastry chilled until ready to use.
In a skillet, melt butter over medium heat. Add onions and a pinch of salt. Cook, stirring often, for 25–30 minutes until deeply golden and caramelized. Remove from skillet.
In the same pan, cook pancetta for 5–7 minutes until crisp. Drain on paper towels.
Roll out puff pastry on a floured surface into a 10×14-inch rectangle. Place on the baking sheet. Lightly score a 1-inch border around the edges.
Spread fig spread evenly inside the border.
Layer apple and brie slices, slightly overlapping.
Top with caramelized onions, pancetta, thyme, and a sprinkle of flaky salt.
Fold the pastry edges slightly over the filling and brush edges with beaten egg.
Bake for 25–30 minutes, rotating halfway through, until puffed and golden.
Cool for 5 minutes, then slice and serve warm.