A filling tart for 4 or can be cut into bite size pieces and eaten at room temperature as a party nibble.
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Ingredients
- 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.
Nutrition
Calories: 606kcalCarbohydrates: 77gProtein: 13gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 67mgSodium: 343mgPotassium: 431mgFiber: 3gSugar: 35gVitamin A: 995IUVitamin C: 15mgCalcium: 120mgIron: 3mg
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