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    Home » Appetizers & Snacks » Brie and Caramelized Onion Tarts with Oatcake Crust

    Published: Dec 2, 2010 · Modified: May 2, 2017 by Carolyn

    Brie and Caramelized Onion Tarts with Oatcake Crust

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    136 shares

    I have never been to Scotland. It’s a shame, really, as I believe that Scotland and I would get along very well. Minus the weather, which isn’t very pleasant. And the haggis, which I suspect isn’t very pleasant either. Yes, Scotland and I would get along famously. After all, I did attend a girl’s school for 7 years that was named after a castle in Scotland, and we were divided up into “clans” (I was a Campbell) and wore kilts and ties in the Hunting Stewart tartan. Surely this qualifies me as something of an expert on all things Scottish?

    I also know my way around scottish shortbread and oatcakes like I was born to it. Every Christmas as a child, I would see the familiar red tartan of a Walkers Shortbread box peaking out of my stocking. It was in hot contention with the Toblerone bar as my favourite treat from Santa, and I often would have devoured half the box before breakfast. We would have the oatcakes with brie and other cheeses as an appetizer before Christmas dinner, and I always marvelled at how they seemed more like cookies than crackers. So when the good folks at Walkers contacted me about sampling their products and creating a holiday recipe for them, I was just tickled. What wonderful memories these cookies and crackers bring back for me.

    They kindly sent me several different boxes of their wonderful shortbread, and I have quite a few ideas of how to work these into some holiday recipes which I hope to post at a later date. But what I was really excited about was the box of oatcakes, so that I could make a holiday appetizer worthy of my Christmases past.

    The Results: It took a few tries to get it right, but my handy-dandy taste tester (aka my husband) didn’t mind one bit. The first round was a bit too sweet so we cut back on the carmelized onions and fig jam, to allow the brie and the oatcakes to shine through. The resulting tarts are wonderful! The crust is crumbly but holds together, and the oatiness compliments the tangy brie so well. And the touch of sweetness from the onions and jam rounds the whole taste out beautifully. They are a lovely, elegant appetizer and I plan to serve them to our friends who will be joining us for Christmas dinner.

    I used 4 ½ inch tart pans, but you could do them as little mini tarts or as one large 9-inch tart served in slices. Just adjust the baking time of the crust accordingly.

    So many thanks to the good folks at Walkers for allowing me to play with their products! If you’ve never had Walkers shortbread before, you are missing out and you need to rectify this immediately. It was a Christmas tradition in my household, perhaps it should become one in yours too!

    Check out all the shortbread, oatcakes and other goodies at:

    https://www.walkersus.com/default.aspx?affiliateid=14

    Brie and Caramelized Onion Tarts with Oatcake Crust
    Crust:
    10 Walkers Thick & Crunchy Oatcakes
    2 tablespoon butter
    1 egg white

    Filling:
    3 tablespoon butter
    1 large onion, thinly sliced
    3 teaspoon fresh thyme, chopped
    7-8 oz brie, chopped into ¼ inch chunks
    1 tablespoon fig jam
    1 tablespoon water

    For the tart crusts, preheat oven to 350F and place four 4 ½ inch tart pans with removable bottoms on a large baking sheet. (Alternatively, you could make one large tart in a 9 inch tart pan, or 12-16 mini tartlets). Process oatcakes in food processor until they become fine, even crumbs, about 30 seconds. Place crumbs in medium bowl and stir in butter and egg white until well combined.

    Divide oatcake mixture between prepared pans. Using your fingers, press mixture firmly to bottom and up sides of pans. Bake in oven 10-12 minutes. Remove and set aside.

    Melt butter in a large, heavy-duty skillet over medium heat. Stir in onions and saute until tender, about 5 minutes. Add fresh thyme and continue to cook, stirring frequently, until onions are golden, about 15 minutes.

    Divide chopped brie between tart shells, sprinkling in an even layer over each crust. Sprinkle onions evenly over cheese in tarts. Bake until brie is melted and slightly bubbly, about 10 minutes.

    In a small bowl, stir fig jam and water together. Drizzle over tarts. Once pans are cool enough to handle, remove tarts. Serve warm.

    136 shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Anonymous says

      January 18, 2011 at 10:19 am

      I have never thought of using oatcakes to make tarts. I am so excited about trying these out, so thanks so much! I am adapting the recipe to make haggis tarts for Burns night on 25th January.Visit the MacSween website
      http://www.macsween.co.uk/recipes/traditional-haggis/haggis-tartlets-with-red-onion-marmalade
      for the recipe!
      Thanks again!

      Reply
    2. Suzy says

      January 10, 2011 at 5:05 am

      This sounds amazing. I've had the shortbread but never the oatcakes. Must try some now!

      Reply
      • Kim says

        February 23, 2016 at 12:23 pm

        Carolyn I am so jealous! Can you de carb this wonderful recipe enough for your diabetic followers to eat? By the way you are a genius. I have been trying for a decade to make a decent pie crust thank you for cracking the pie crust code.

        Reply
        • Carolyn says

          February 23, 2016 at 8:48 pm

          Good idea, I really should remake this!

          Reply
    3. Kevin says

      January 02, 2011 at 12:29 pm

      Caramelized onions and melted brie would make for an amazing tart!

      Reply
    4. Cake Duchess says

      December 31, 2010 at 10:32 pm

      This looks fantastic! Love the combo of flavors and would love it even more tonight! 🙂

      Reply
    5. farida says

      December 29, 2010 at 10:26 am

      wonderful recipe

      farida
      http://faridawinarni71.co.cc

      Reply
    6. An Irish Village Pantry says

      December 28, 2010 at 11:56 pm

      Ooh this sounds so easy & delicious to make, love the pastry base concept!

      Reply
    7. Sha says

      December 28, 2010 at 8:48 pm

      Nice, very nice! I love tart crusts with oats usually. And I love caramelised onions with melted cheese more than anything! I tend to use goat cheese log or sometimes brie/camembert. And when I am in the mood for, I also brown some unsmoked bacon until caramelised & crispy.
      ps: I am sure you would appreciate haggis, if you forget what it is for a few seconds. I was vegetarian for several years, 1 year after eating meat again (not a lot though) I tried and I liked it! But it was a good product, I tasted it at the Glasgow good food show.
      ps2: I lived 2 years in Dundee and the weather was very good compared to France and Newcastle, where I live now.

      Reply
    8. TheHousewifeDiary says

      December 17, 2010 at 6:11 pm

      I can not wait to try this tart with brie and caramelized onions! This looks delicious. Beautiful pictures as well!

      Reply
    9. Alicia says

      December 09, 2010 at 2:19 am

      Oh my! brie + carmelized onion = greatness. Such a lovely recipe!

      Reply
    10. The Urban Baker says

      December 08, 2010 at 2:58 pm

      oat cake crust! genius! you are getting so creative. i love it! x

      Reply
    11. Sommer J says

      December 07, 2010 at 11:06 pm

      Delicious!!!! I've been wanting to try some extravagant with Brie! What an inspiration you are, Carolyn! No wonder Walker's asked you to sample their goods. You'd make some awesomeness from it for sure.I love their cookies, those oatcakes are certainly intriguing. My children would love it for sure. Awesome job, Carolyn.

      Reply
    12. Sweet Artichoke says

      December 07, 2010 at 10:29 am

      These little tarts look fantastic! Brie, onions and oat cookies are a wonderful combination!

      Reply
    13. A Little Yumminess says

      December 06, 2010 at 11:17 pm

      very novel use of the oatcakes…I know walker's but would never think of doing this…looks super yummy. love brie and carmelized onions

      Reply
    14. Emily Z says

      December 06, 2010 at 10:29 pm

      This. Looks. Awe. Some. I love brie and this looks like a fantastic way to utilize it.

      Reply
    15. Sprinkles of Parsley says

      December 06, 2010 at 5:55 pm

      This sounds absolutely delicious! What a creative idea!

      Reply
    16. Jean at The Delightful Repast says

      December 06, 2010 at 5:38 pm

      Beautiful savory tarts–must make soon! My family has a long tradition of Walkers Shortbread and eggnog (just wrote about it).

      Reply
    17. WizzyTheStick says

      December 06, 2010 at 2:09 am

      Love the idea for the crusts of these.

      Reply
    18. amanda@seegirlcook says

      December 05, 2010 at 10:54 pm

      these look absolutely incredible! i love your ingredient combination.:)

      Reply
    19. Island Vittles says

      December 05, 2010 at 3:58 pm

      a homerun! both delicious looking and sounding…the oatcake crust is what I find most intriguing. Great recipe! Theresa

      Reply
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