Apricot Habanero Baked Brie Galette with Caramelized Onions and Thyme

Apricot Habanero Baked Brie Galette with Caramelized Onions and Thyme

A rustic, shareable tart that balances the jam’s bright sweetness and spicy zing with creamy melted brie, deeply caramelized onions, and fresh thyme. This galette is approachable, visually striking, and perfect for a cozy gathering or an elegant appetizer course.

Ingredients

• 1 sheet refrigerated pie dough (about 9 to 10 ounces), thawed
• 8 ounces wheel of brie, rind intact
• 3 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 3 tablespoons Coo Moo Apricot Habanero jam (product link)
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1/4 cup toasted sliced almonds (optional, for crunch)
• Flaky sea salt and freshly ground black pepper, to taste
• Arugula or baby greens for serving (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Caramelize the onions: In a medium skillet over medium heat, melt the butter. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onions are soft and deeply golden, about 20 to 25 minutes. When the onions are mostly caramelized, stir in the brown sugar and balsamic vinegar. Cook another 1 to 2 minutes, then remove from heat and stir in 1/2 teaspoon fresh thyme. Let cool slightly.
3. Prepare the dough: On a lightly floured surface, roll the pie dough into a roughly 12-inch circle. Transfer the dough to the prepared baking sheet.
4. Assemble the galette: Place the wheel of brie in the center of the dough. Using a spoon, spread the caramelized onions in a ring around the brie, leaving about a 2-inch border of dough uncovered. Spoon 2 tablespoons of Apricot Habanero jam over the top of the brie. Scatter the optional toasted sliced almonds over the onions for texture.
5. Fold and finish: Fold the exposed dough border up and over the filling in pleats to create a rustic edge, leaving the center of the cheese visible. Brush the folded dough with the egg wash and sprinkle with a little flaky sea salt and freshly ground black pepper. Sprinkle the remaining 1/2 teaspoon thyme over the exposed brie rind.
6. Bake: Bake the galette until the crust is golden and the brie is soft and starting to ooze, about 20 to 25 minutes. If the crust edges brown too quickly, tent loosely with foil for the final minutes of baking.
7. Add a finishing jam drizzle: Remove from oven and immediately brush the exposed top of the brie with the remaining 1 tablespoon of Apricot Habanero jam, letting the jam warm and gloss the cheese. Let the galette rest for 5 minutes.
8. Serve: Transfer to a serving board. Garnish with extra fresh thyme leaves and an extra pinch of toasted almonds if desired. Serve warm with sliced baguette, crackers, or a small bed of arugula dressed lightly with lemon and olive oil.

Notes

• To make ahead: Caramelize the onions up to 2 days in advance and refrigerate. Assemble and bake the galette just before serving for best texture.
• Presentation tip: For a dramatic pull-apart effect, score the top rind of the brie with a shallow X before baking so the jam and melted cheese pool attractively.
• Heat level: The Apricot Habanero brings a gentle heat that mellows with the warm brie. Adjust quantity to taste, using more or less when spooning over the cheese.