This rich, decadent tart makes the perfect little appetizer, and goes beautifully with a nice class of red wine.


Caramelized Onion, Brie, Grape Phyllo Tart with Preserved Lemon and Watercress

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Author The Food Gays


  • 2 tablespoons neutral oil plus 1/3 cup for layering phyllo
  • 1 tablespoon unsalted butter
  • 4 cups red onion sliced
  • 1 tablespoon preserved lemon finely chopped
  • 2 teaspoons fresh lemon zest
  • 1 garlic clove minced
  • salt and pepper to taste
  • 8-10 pieces of phyllo pastry thawed
  • 1 cup leek finely sliced into strips
  • 1 cup red seedless grapes halved (if small, leave whole)
  • drizzle extra virgin olive oil to serve
  • fresh watercress to garnish


  1. Heat oven to 350F.

  2. Heat up the oil and butter in a skillet on medium-high. Add onions to the pan, and let cook 10-15 minutes, stirring frequently. Add preserved lemon, 1 teaspoon of fresh lemon zest, garlic, salt and pepper to the pan. Combine well, and cook another 10-12 minutes, or until onions are nicely caramelized. Remove from heat and set aside.

  3. Brush a 7’1/2” x 11” oven-proof pan (or something with similar dimensions) with oil. Begin layering the phyllo pastry layer by layer in the pan, brushing with oil in between. Once you’ve layered 8-10 sheets, add the caramelized onions as the base. Top with leeks, grapes and brie. Bake, uncovered, for 25-30 minutes or until golden and crispy. 

  4. Let cool for 5 minutes on a wire rack before removing from pan. Top with remaining 1 teaspoon of fresh lemon zest, a drizzle of extra virgin olive oil and a few sprigs of watercress. Slice into small squares and serve immediately.