Brie and Onion Tart
Serves 2 as a main course or 4 as a starter
200g puff pastry
In a large frying pan heat the butter. Peel the onions and cut into segments. Cook the onions in the butter on a gentle heat until they are meltingly tender and slightly caramelised. Let them take their time.
Preheat the oven to 220°C. Roll out your puff pastry until it is only a couple of millimetres thick. Carefully place the pastry onto a baking tray and score a border around the pastry about 2cm for the edges. Prick with a fork.
Once the onions are cooked, spread them out over the pastry leaving the border free. Brush some of the remaining oniony butter from in the pan around the border – this will help it to go lovely and golden.
Cut the Brie into pieces and scatter over the onions. Sprinkle over some thyme leaves and a little salt and pepper.
Cook in the oven for about 15 minutes or until the pastry is golden and the cheese has melted and oozed amongst the onions.
Eat with a big pile of crisp and crunchy salad tossed in a tangy homemade dressing – just a squeeze of lemon juice and a drizzle of extra virgin olive oil is all it needs. Scrumptious.
This delicious recipe is taken from the fabulous Nigel Slater’s Appetite.