Caramelised Onion, Brie And Brussels Sprout Tart {4 Ingredients)
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
27 mins
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Total Time
32 mins
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Servings
4 -6
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Course
Main Course
Caramelised Onion, Brie And Brussels Sprout Tart {4 Ingredients)
Description
The Caramelised Onion, Brie And Brussels Sprout Tart uses few ingredients to build layers of flavor and texture. Puff pastry provides a flaky, golden crust that holds the toppings without becoming soggy. The caramelised onion chutney spreads a subtle sweetness across the base, adding depth and moisture.
Top layers of Brie melt slightly in the oven, offering a creamy richness, while the thinly sliced Brussels sprouts provide a fresh, vegetal contrast with their slight bite preserved by a brief final bake after adding them. Optional pomegranate seeds introduce a burst of tartness and crunch that contrasts with the soft textures.
This tart serves well warm alongside a green salad, making it suitable for a light meal or sharing as an appetizer. The recipe is straightforward and comes together quickly, relying on the flavors of quality ingredients.
Ingredients
- 5 Brussels sprouts
- 1 puff pastry sheet defrosted
- 4 tbsp red onion chutney caramelised
- 200 g Brie cheese sliced
- 3 tbsp pomegranate seeds optional
Instructions
- Slice the brussels sprouts into thin discs using a mandolin.
- Preheat the oven to fan-assisted 180C / 200C / 400F / gas 6.
- Lay the puff pastry sheet on the non-stick baking tray and score a 1cm border round the edge taking care not to cut all the way through. Feel free to make a pattern on the border if you have time.
- Spread on the caramelized red onion chutney before toping with the brie.
- Bake for 15 mins, then remove from the oven before topping with the shredded brussels sprouts, and returning the tart to the oven for a further 5-7 mins until the pasty is puffed round the edges and golden.
- Serve with pomegranate seeds and extra shredded brussels sprouts (if you like some crunch on top).
- Serves 4-6 with a side salad.
User Reviews
Overall Rating
4.7
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