Thursday, December 6, 2012

Recipe: Onion, Mushroom and Brie Tart

Hey guys, sorry about the lack of posting lately- but I must admit there is most likely going to be fewer posts than normal, until June next year probably- because of my degree. Got a lab report due in a week from now, which is absolutely horrifyingly boring and scary. Any way, this is a lovely quick dinner i made for myself last week- I had some brie to use up from when I went to a cheese fair. The brie was lovely actually- it's made in tipperary, soft and a great flavour, and some lovely nice old man sold it to me- Nick told me i'm such a sucker for an irish accent!!

Onion, Mushroom and Brie Tart (serves 4)

Knob of butter
1 tbsp olive oil
1 white onion, finely sliced
2 garlic cloves, crushed
¼ tsp oregano
6 cherry tomatoes
8 chestnut mushrooms, sliced
50ml tomato juice
1 tsp sundried tomato paste
Salt, pepper and sugar to taste
200g brie, sliced thinly
1 sheet ready rolled puff pastry
Egg (for brushing- optional)

1. Preheat the oven to 200C. Fry the onion and garlic for 10 minutes on a low heat, or until caramelised. Add all the other ingredients (except pastry, brie and egg) and cook for a further 5 minutes.
2. Roll out the pastry onto a baking try lined with greaseproof paper. Mark a small border around the edge of the pastry with a knife, and then prick the middle with a fork to stop this part from rising. Spread with the onion/mushroom mixture, and top evenly with slices of brie.
3. Brush the edges of the tart with beaten egg or milk, and bake in the oven for about 25 minutes- or until the pastry has risen and is golden. Serve, with a healthy green salad.

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