This is probably the hungriest I’ve ever been when writing a post. I think it may just have to do with the fact that there is pastry, brie, caramelised onion and roasted cherry tomatoes ALL in one dish.
I plan to make various different ones, like a butternut and feta tart and then perhaps a leek and potato tart and even maybe just a roasted pepper tart…and an asparagus and parmesan….
*Calm yourself Louise*
As mentioned before, pastry usually freaks me out – cooking with it, not eating it – just to clarify. Slowly though, I am getting a bit more friendly with it and using it more confidently. YAY FOR ME!!! I mean, if it were not for this growing confidence, I would not have made this Roasted Caramelised Onion, Brie and Cherry Tomato tart….THREE times already.
The love handles are shaking their heads at me but I’m inclined to ignore their response at this point and just go for an extra workout…next week.
Okay, so let us look at the pic below (put hungry feelings aside for now)….Can you see where I have scored the border around the pastry? This is important is to get a nicely risen crust.
I must just tell you now that caramelising onions is a SLOW process. You could easily cook them for an hour or longer on low heat…I’ve just said 45 minutes though – it will do the job. It’s one of those recipes where you need to pour yourself a glass of wine, put the onions on to cook and then read the newspaper, search Pinterest, finish your quilt or something and then go check on the onions every 20 minutes. If you try and rush the process, the onions don’t really caramelise and you won’t get maximum flavour. So whilst the recipe is easy, it does take at least an hour and five minutes to get from pan to oven to plate. So save this recipe for a chilled out afternoon or evening when you’re not in a huge rush.
When caramelising onions, spread em out – you don’t want them to steam and create to much liquid before they have had a chance to caramelise.
How cute is this scale?
These two ingredients are the stars of the show…..however, if you don’t have balsamic vinegar, don’t worry – you can just use the sugar. And if you don’t have sugar, that is not a problem either. Awesome huh?! This is because even without sugar or even balsamic vinegar, onions will caramelise on their own, given enough time at a low heat.
Oh my gosh, I’m getting hungry….aren’t you?? If you have any questions, please pop a comment via the form below and I will answer as best I can 🙂
- 2 red onions, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 200g cherry / plum tomatoes
- 2-3 sprigs of rosemary
- 1 roll puff pastry (400g)
- 1/2 tablespoon flour
- 100g Brie cheese, sliced
- Black Pepper
- Preheat the oven to 180°C
- In a large frying pan, fry the onions in the olive oil on low heat. Add the salt and allow onions to cook for 30 minutes – stirring occasionally (sigh… yes, caramelising is a slow process). Note: See the pic above…I have spread the onions out so they all get enough heat and don’t steam.
- After 30 minutes, add the Balsamic vinegar and sprinkle the sugar over the onions. Add the cherry tomatoes and rosemary sprigs. Keep the heat on low and cook for another 10-15 minutes. If they look like they are drying out – add a little water to the pan – this will also help deglaze a little flavour from the pan.
- Set aside.
- Sprinkle a clean surface with 1/2 tablespoon of flour. Unroll the Puff Pastry (onto the flour), making sure it has thawed / defrosted entirely. Place the puff pastry on a rectangular dish (a dish with sides is good but if you only have a flat dish that is fine too)
- With a sharp knife, score a border on all 4 sides of the pastry – don’t cut right through. The border is cut about 2-3 centimetres from the edge of the pastry.
- If the pastry looks to moist/soft/gooey, you can always sprinkle with a little flour.
- Place pastry in the fridge for 10 minutes.
- Take the pastry out the fridge, spread/place the caramelised onion mixture over the base of the pastry, add the sliced Brie and sprinkle with a little black pepper.
- Place in the oven and cook for 15-20 minutes until the sides of the pastry are golden brown.