Brie and Apple Tart

Charmaine Lu -
  • 320g ready-rolled puff pastry
  • 1 tbsp olive oil
  • 3 sliced onions
  • 2 tbsp white wine vinegar
  • 1 tbsp mustard
  • Small bunch of thyme, leaves picked
  • 1 apple, thinly sliced
  • 100g onion chutney
  • 200g sliced brie
  • Preheat the oven to 200C and unroll the pastry onto a baking tray. Score a 1cm border, then score the centre with a criss-cross pattern before baking for 15 mins. Meanwhile, cook the onions in the oil for 10 mins to soften and start caramelising. Stir in the vinegar, thyme, mustard and some seasoning, cook for 2 mins more, then set aside.
  • Remove the pastry from the oven - it should be starting to colour and puff. Push down the centre and spread with the onion mixture. Add blobs of chutney, then top with the apple slices and brie, making sure to overlap them in a pattern. Drizzle with a little oil and seasoning, then return to the oven to cook for 25 mins. Remove, leave to cool slightly, then serve with your choice of salads.
40 mins
8 serving