Cooking at: 375 F / 190 C / Gas Mark 5
Brie and Red Onion Tarts Recipe
This is dead easy; the long paragraph in the directions is just explaining how to make a rim on the tart squares, which is actually the work of seconds. It took way longer to think of how to describe this than it would to just do it!
- Peel the onions; then cut each onion into 8 pieces through the root (this is so that the onion will stay together when we cook it in the next step.)
- Melt butter in a frying pan, add a pinch of salt, and over low heat let the onions "stew" in the butter for about 20 minutes.
- While this is happening, remove any crust on the Brie, and cut it into small, thin pieces.
- Flour a surface, then roll out the puff pastry to a 12 inch square (30 cm.) Cut this into 4, and place on an oiled baking sheet. Now, we want to make an edge around each of the squares so that the stuff we are going to put on them doesn't run off. Do this by folding over about 1/2 in (1cm), and wetting the underside of the fold with water so that it will stay in place.
- Spread the mustard over the tart squares. Arrange 4 pieces of onion on each square. Tuck the cheese pieces in between the onion pieces.
- Cook until puffy and golden brown and the cheese has melted; should take about 15 minutes at the very most.
This recipe can easily be doubled or tripled, of course. You need about 12 oz / 350g of puff pastry.