Fortnum's Kitchen Cherry Balsamic Onion Tart Recipe
This tart makes for such a delicious lunch served with a simple green salad. The Cherry Balsamic Jelly is stirred through the onions to add some sweetness and acidity that pairs perfectly with the creamy Dorset Brie.
What you'll need
SERVES 4
4 red onions, halved and then sliced pole-to-pole.
Knob of unsalted butter.
1 tbsp Extra virgin olive oil (F&M or Citizens of Soil).
1 tbsp Cherry Balsamic Jelly.
1 sheet of ready rolled puff pastry (320g).
100g Dorset Brie, thinly sliced with the rind still on.
1 egg, beaten.
Nigella seeds (optional).
Drizzle of honey (F&M Shrewsbury Woodland).
A few sprigs of thyme, leaves removed.
What to do
1. Prepare your onions and then add to a shallow pan on a medium-low heat with the butter, olive oil and a pinch of salt. Cook gently for about 20 minutes until soft and caramelised, stirring frequently so that they don’t catch and burn. This process takes time so don’t turn up the heat and rush!
2. Once caramelised, add the Cherry Balsamic Jelly and stir through the onions. Turn off the heat and set aside. Preheat the oven to 180°C fan/gas mark 4.
3. Roll out the pastry onto a baking tray and score a 1cm border round the edge. Add the onions to the middle of the pastry and spread out to the border. Top with the sliced brie.
4. Brush the pastry border with the egg and sprinkle over some nigella seeds, if using. Place in the oven and bake for 15-20 minutes, until the crust is golden brown.
5. Remove from the oven and drizzle over about 1 tbsp honey and sprinkle over the thyme leaves. Slice into 6 and serve with a salad.
Inspiration
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