Emma Brie, Apple and onion tart
This sweet cheese, apple and onion tart is ideal for using up bits and bobs from the kitchen. Leftover cheese, onions and a couple of small apples alongside some bramble jam. This could be one for Christmas as well to use up spare cheese and cranberry sauce.
Ingredients
320g pack puff pastry
1 tbsp olive
3 large onions, halved and sliced
2 tbsp white wine vinegar
1 tbsp mustard – I used German Mustard brought back from a trip, however, Dijon would be good as well.
small bunch of thyme leaves picked, plus a few sprigs to serve
1 eating apple
100g bramble sauce (or cranberry sauce)
175g brie sliced
Method
Heat oven to 200C/180C fan/gas 6.
Unroll the pastry onto a large baking tray leave it on the paper from the pack).
Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry, so that the middle doesn’t rise too much.
Bake for 15 mins.
Heat the oil in a large pan.
Add the onions and cook for 10-15 mins until softened.
Stir in the vinegar.
Simmer for 1 min then add the mustard and thyme.
Slice the apple thinly.
Toss the slices in a splash of vinegar to stop them from browning.
By now the pastry should be starting to colour.
Spread the onions over the middle.
Add blobs of sauce.
Add apple slices.
Add brie
Add some more thyme sprigs.
Drizzle with some oil.
Place back in the oven for a further 25 mins until the cheese is bubbling.
Recipe: Brie, Apple and Onion Tart
Ingredients
- 320 g pack puff pastry
- 1 tbsp olive
- 3 large onions halved and sliced
- 2 tbsp white wine vinegar
- 1 tbsp mustard - I used German Mustard brought back from a trip however Dijon would be good as well.
- small bunch of thyme leaves picked plus a few sprigs to serve
- 1 eating apple
- 100 g bramble sauce or cranberry sauce
- 175 g brie sliced
Instructions
- Heat oven to 200C/180C fan/gas 6.
- Unroll the pastry onto a large baking tray leave it on the paper from the pack).
- Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry, so that the middle doesn’t rise too much.
- Bake for 15 mins.
- Heat the oil in a large pan.
- Add the onions and cook for 10-15 mins until softened.
- Stir in the vinegar.
- Simmer for 1 min then add the mustard and thyme.
- Slice the apple thinly.
- Toss the slices in a splash of vinegar to stop them from browning.
- By now the pastry should be starting to colour.
- Spread the onions over the middle.
- Add blobs of sauce.
- Add apple slices.
- Add brie
- Add some more thyme sprigs.
- Drizzle with some oil.
- Place back in the oven for a further 25 mins until the cheese is bubbling.
- Munch
