Cornish Brie & caramelised red onion tart recipe
1 Sheet ready-rolled puff pastry
3 Medium sized onions
2 tbsp White wine vinegar
1 tbsp Dijon mustard
1 Small handful thyme leaves
100g Cranberry sauce
180g Cornish Brie
- Pre-heat the oven to gas mark 6/200°C. Unroll the pastry sheet over a circular baking dish. Trim the edges and press the pastry delicately against the sides. Score the bottom of the pastry lightly with a knife. Bake the pastry for around 15 minutes.
- Half the onions and slice them equally. Heat some oil in a large pan and cook the onions for 10 minutes over a medium heat until they soften. Stir in the white wine vinegar and add the dijon mustard and thyme. Stir the mixture for a couple of minutes until the onions have absorbed the vinegar.
- The pastry should be slightly puffed and starting to colour. Remove it from the oven and press the bottom of the pastry. Add the onions and spread them evenly. Dot the cranberry sauce evenly over top of the onions. Layer the brie across the top, making sure that none of the onions underneath is visible. Add a little more thyme to the top and a grind of black pepper.
- Place the tart back into the oven for a further 25 minutes, or until the cheese is bubbling and the pastry is nice and golden. Serve the tart warm or cold.