A filling tart for 4 or can be cut into bite size pieces and eaten at room temperature as a party nibble.
Preheat the oven to 200C fan.
Heat a frying pan over a medium heat add a splash of olive oil and sauté the onions for 7 minutes add half the butter to the same pan along with leeks and sprig of thyme (saving the other sprig, leaves picked for later). Give everything a good stir, lower heat to lowest setting and sweat the leeks for 7-10 minutes or until soft. Give a good stir then remove to a bowl and pick out the sprig of thyme.
Add the rest of the butter to the same pan along with the mushrooms and cook for 4-5 minutes until brown. Add the mushrooms to the bowl and toss everything together along with remaining thyme leaves and season with salt and pepper.
Unroll the puff pastry, keeping it on the baking paper that it comes on, place on a baking sheet. Spread the onion marmalade on the pastry leaving a 2cm edge on all sides. Thinly slice the brie and lay over the marmalade. Top the brie with vegetables, and using a pastry brush, paint the edges with beaten egg.
Bake in the oven for 20 minutes. Can be eaten straight away as a main course or leave to cool a little then cut into bite size pieces are serve as a nibble with drinks.
- 1 onion finely diced
- 50 g butter
- 2 leeks finely sliced
- 2 sprigs thyme
- 200 g mushrooms sliced
- 320 g ready rolled puff pastry
- 250 g onion marmalade from a jar
- 200 g brie
- 1 egg beaten
Instructions
- Preheat the oven to 200C fan.
- Heat a frying pan over a medium heat add a splash of olive oil and sauté the onions for 7 minutes add half the butter to the same pan along with leeks and sprig of thyme (saving the other sprig, leaves picked for later). Give everything a good stir, lower heat to lowest setting and sweat the leeks for 7-10 minutes or until soft. Give a good stir then remove to a bowl and pick out the sprig of thyme.
- Add the rest of the butter to the same pan along with the mushrooms and cook for 4-5 minutes until brown. Add the mushrooms to the bowl and toss everything together along with remaining thyme leaves and season with salt and pepper.
- Unroll the puff pastry, keeping it on the baking paper that it comes on, place on a baking sheet. Spread the onion marmalade on the pastry leaving a 2cm edge on all sides. Thinly slice the brie and lay over the marmalade. Top the brie with vegetables, and using a pastry brush, paint the edges with beaten egg.
- Bake in the oven for 20 minutes. Can be eaten straight away as a main course or leave to cool a little then cut into bite size pieces are serve as a nibble with drinks.
What a tart! Such a scrumptious recipe, super quick and easy to make with epic results