Caramelised Onion and Brie Tart

Thu, 5 April 2018

Ingredients

A pack of ready-rolled puff pastry, defrosted at room temperature if frozen

2 tbsp olive oil

3 large onions (red or white), sliced

pinch of salt

175g Brie ( or other Cheese)

1 egg( for egg wash)

Try these Tasty additions for your onions:

2 tbsp soft brown sugar

1-2 tbsp balsamic vinegar

sprig of thyme

Caramelised Onion Basic recipe:

How to caramelise onions

Heat the oil in a large deep frying pan over a low heat.

Add the onions with a generous pinch of salt and cook slowly for around 15-20 mins. Stir occasionally to prevent them from sticking or burning until they become soft and a golden caramel colour.

Add the sugar and vinegar to give them that sweet almost sharp chutney vibe.

Conntinue to cook on a low heat for another 5/8 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced.

Your onions are now ready to rock.

Tart Method

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 like a picture frame, about 1cm in from the edge.

Use a fork and prick all over the central piece of pastry (this will prevent it from rising too much). Egg wash the edges and Bake for 15 mins.

The pastry should be puffed and starting to colour.

Push down the centre, then spread over the caramalised onion and Brie, overlapping them to cover the tart.

Add a few more thyme sprigs if you so desire, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling. Serve warm or cold with a sprinkle of peppery rocket and a spiced tomato ketchup......

 Spicy Ketchup Ingredients

3 pounds very ripe tomatoes, coarsely chopped

1 1/2 teaspoons vegetable oil

1 small onion, finely chopped

1 large clove garlic, minced

1/4 cup light brown sugar

1/2 teaspoon ground mustard

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Pinch ground cinnamon

1/4 cup cider vinegar

Salt

Puree the tomatoes in a blender until smooth. If you want ( i dont )Strain puree through a medium-mesh sieve, pressing with a rubber spatula to get out all of the juices.

Set tomato puree aside.  you can SAVE the solids for salsa!

In a non-reactive saucepan heat the oil over medium-high heat. Add the onion and cook until softened, 3 to 4 minutes; do not allow to color.

Add the tomato puree and all remaining ingredients except the vinegar and salt and bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally at the beginning and more often towards the end of the cooking time, for about 1 hour or until thickened.

Add the cider vinegar and salt and cook for 25 to 30 minutes more, until the consistency of ketchup.

Adjust seasoning with salt if needed.

Set aside to cool.

Store in non-reactive airtight containers in the refrigerator for up to 1 week.

Watch how it's made below: