Brie & Caramelised Onion Tart

Prep time: 1 hr | Serves: 6

Ingredients:

For the Pastry:

• 250g plain flour

• 125g cold unsalted butter, diced

• 1 egg yolk (20g)

• 40g cold water

• 4g sea salt

For the Filling:

• 300g onions, thinly sliced

• 20g olive oil

• 20g unsalted butter

• 20g soft brown sugar

• 10g balsamic vinegar

• 150g Brie, sliced

• 200g double cream

• 2 eggs (100g)

• 5g fresh thyme leaves

• 3g rosemary, finely chopped

• 4g sea salt

• 1g freshly ground black pepper

Method:

1. Preheat your oven to 180°C.

2. For the pastry, rub the flour, butter and salt together until it resembles breadcrumbs. Add the egg yolk and water. Bring into a dough, wrap and chill for 20 minutes.

3. Roll out the pastry and line a 23cm tart tin. Chill again for 10 minutes, then blind bake for 15 minutes. Remove the baking beans and bake for a further 5 minutes.

4. Meanwhile, caramelise the onions: heat olive oil and butter in a pan, add onions and cook for 10 minutes until soft. Stir in brown sugar and balsamic vinegar, then cook for another 5 minutes until sticky and golden.

5. In a bowl, whisk together the cream, eggs, thyme, rosemary, salt and pepper.

6. Spread the caramelised onions over the pastry base. Arrange the Brie slices evenly on top.

7. Pour over the herb custard and bake for 30–35 minutes until set with a gentle wobble in the centre.

8. Cool slightly before slicing — it’s gorgeous warm or at room temperature.

Storage& Tips:

You can also make small individual tarts with this recipe for dinner party canapés. Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to keep the pastry crisp and the cheese melty.