Brie & sweet onion tarts
Takes 50min Makes 6
● 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,
● 100G PACK WINTER SALAD LEAVES
FOR THE DRESSING
● 2TSP DIJON MUSTARD
● 3TBSP OLIVE OIL
● 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.