Brie & sweet onion tarts

Takes 50min Makes 6

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS

● 2TBSP OLIVE OIL

● 3 LARGE SWEET ONIONS, PEELED AND THINLY SLICED

● FEW SPRIGS THYME, LEAVES ONLY

● 375G PACK READY-ROLLED PUFF PAS­TRY

● 1 EGG, BEATEN

● 2TBSP RED­CUR­RANT JELLY

● 200G FIRM BRIE,

SLICED

● 100G PACK WIN­TER SALAD LEAVES

FOR THE DRESS­ING

● 2TSP DI­JON MUS­TARD

● 3TBSP OLIVE OIL

● 2TBSP

LE­MON JUICE

● PINCH OF SUGAR

1 Add the olive oil, onions and most of the thyme to a large pan. Gen­tly cook over a low heat for about 30-40min un­til onions are very soft and light golden. Stir of­ten, so they don’t catch, sea­son well and leave to cool.

2 Pre­heat the oven to 190°C/170°C fan/gas 5. Un­roll the pas­try and cut out six rounds, each one 11cm in di­am­e­ter. Trans­fer to a lightly greased bak­ing tray, brush with beaten egg and prick with a fork, leav­ing a 1.5cm bor­der un­pricked around the edge. Spread the cen­tre of each round with onion, then add a few lit­tle blobs of red­cur­rant jelly (about 1tsp each) into the mid­dle.

3 Bake for 15min, then re­move from the oven. Add a few slices of Brie, scat­ter over re­main­ing thyme leaves and bake again for 10min.

4 To make the dress­ing, whisk all the in­gre­di­ents to­gether, then chill un­til re­quired. Re­move the tarts from the oven and cool for a few min­utes be­fore serv­ing with the salad leaves and a driz­zle of dress­ing.

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