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Brie and Onion Tart

Brie and Onion Tart

Serves 2 as a main course or 4 as a starter

200g puff pastry
100-120g Brie
6 onions
50g butter
Thyme

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.

Bried and onion tart

This delicious recipe is taken from the fabulous Nigel Slater’s Appetite.

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I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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