Brie, apple & onion tart

Brie, apple & onion tart

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(4 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 8 - 12

Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce - serve hot or cold for a Boxing Day buffet

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (8)

  • kcal312
  • fat18g
  • saturates9g
  • carbs28g
  • sugars12g
  • fibre2g
  • protein8g
  • salt0.9g
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Ingredients

  • 320g pack ready-rolled all-butter puff pastry, defrosted at room temperature if frozen
  • 1 tbsp olive or rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 large onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp white wine vinegar, plus a splash
  • 1 tbsp Dijon mustard
  • small bunch thyme, leaves picked, plus a few sprigs to serve

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 eating apple
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 100g cranberry sauce (or chutney)
  • 175g brie, sliced (or other cheese)

Method

  1. Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.

  2. Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.

  3. The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and Brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.

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Comments, questions and tips

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hilaryys
17th Jan, 2016
5.05
Excellent tasty tart - don't just keep it for Christmas!! In fact, though I would like to try it, I've never made with cranberry but my homemade tomato chutney works a treat.
johemmings
31st Dec, 2015
5.05
Made this over Christmas....easy and really tasty. Lots of positive comments. I cooked the onion first and left it to cool (thought 3 onions would be too many but they reduced down). Would definitely make again...perfect option for veggies too.
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