A lovely recipe to make for lunchtime
Red onion and brie filo tarts
Ingredients
■ 4/5 sheets filo pastry
■ 50g butter melted, plus extra for greasing
■ 12tsp onion relish (from a jar or homemade)
■ 2 eggs
■ 250ml double cream
■ 125g brie
Onion relish ingredients
■ 4 red onions, thinly sliced ■ 50g caster sugar
■ 50ml red wine vinegar
■ 50ml red wine
Method
1. You will need a 12-hole muffin tin. Pre-heat oven to 200 degrees/180 fan and grease the muffin tin with butter.
2. Lay the sheets of filo on a worktop and brush with melted butter. Cut out 24 x 12cm squares. Place one square on a board and then another on top at an angle to make a star shape. Carefully lift the filo star and press into the mould of the muffin tin.
Then continue with the remaining squares until the tin is full.
3. Place a teaspoon of onion relish in each of the pastry cases.
4. Break the eggs into a jug, add the cream and seasoning and beat well together.
5. Pour the custard mixture over the onion chutney. 6. Cut the brie into 12 thin slices to fit onto the top of each tart.
7. Bake for 20-25 minutes until the pastry turns golden.
8. Remove from the oven and let them cool slightly for 10 minutes before removing from the tin and placing on a wire rack.
9. Serve warm.
Method for relish
1. Place the onions and sugar into a saucepan and cook over a medium heat for around 10 minutes. 2. Pour in the red wine and vinegar.
3. Simmer uncovered for around 10 minutes until the liquid has evaporated and you have a lovely sticky mixture.
4. Transfer to sterilized jars and leave to cool.