Happy Friday dreamers. I cannot believe this is the last Friday of August 2017. Honestly #overwhelmed. Time is precious and I am all about utilising and saving it!
I chose to share with you this delicious recipe as a Friday treat! I love pasty (shame on me I know), so I make sure I have a extra long gym session before making this delectable dish. This is a vegetarian tart, however you can add in anything you like – the recipe is flexible!
Caramelized onion and brie open tart
1 x Roll frozen puff pastry (pop it in the fridge to defrost first thing in the morning)
4 Cups of chopped onions
2 Tablespoons olive oil
1 Tablespoon brown sugar
2 Tablespoon balsamic vinegar
½ Teaspoon salt
½ Teaspoon pepper
30 Grams Brie cheese (rind removed and diced)
2 Tablespoon chopped fresh tarragon
Heat oil in a large pan on medium heat. Add onions and cook for about 10 minutes until soft and starting to brown. Add sugar, vinegar, salt and pepper.
Reduce heat and cook gently, uncovered for 20-25 minutes or until caramelized. Add a little water if the onions look like they are starting to dry out. Cool.
Roll pastry into a 25×35 cm rectangle. Place pastry on a baking sheet lined with parchment paper. Prick with a fork to prevent the pastry from forming bubbles while baking.
Spread onions over pastry, all the way to the edges. Dot with cheese. Sprinkle with tarragon.
Bake in a preheated oven at 200°C for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes.
Cut into squares, I serve mine with an avo and rocket salad #yum.
For those looking to convert the measurements click here.
Hope you all have a relaxing weekend, mine is jam packed with beautiful things. A new and exciting post is coming on Monday so don’t forget to have a look 😉