Onion Tart  with Blue Brie and Sage

Perfect for a light meal

 

This Roast Onion Tart with Blue Brie and Sage is a beautiful dish that needs nothing more than a few salad greens to accompany. 

 

Roast Onion Tart with Blue Brie and Sage

 

Ingredients:

1 quantity of shortcrust pastry.   I use this Pate Brisee recipe. You can use the store bought shortcrust sheets if you like.

4 - 6 brown onions.  Depending on their size.

1 1/2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 teaspoons castor sugar

2 eggs

2 tablespoons Greek yoghurt

220ml milk

150g  Blue Brie.  I used King Island Dairy available in supermarkets. You can use any blue cheese.

1 tablespoon chopped fresh sage.

 

Method:

Using fluted loose base flan/tart tin (26cm round).

Roll out your pastry on a lightly floured board until it is large enough to over hang tin about an inch.

Gently push pastry into tin and roll your rolling over the top. This will perfectly cut the pastry to size.

Refrigerate pastry for 30 minutes.

 

Preheat oven to 180 degrees Celsius.

Line pastry shell with baking paper and fill with baking weight. I use uncooked rice.

Bake for 25 minutes,then remove from oven.  Remove the weights and leave aside.

 

Peel and cut onions into wedges (See image on right).

Cut onion in half lengthways (end to end), then turn half cut side down and cut lengthways into three.

 

Place onions on a baking tray and drizzle with olive oil and balsamic vinegar.

Sprinkle the sugar over the onions and roast for 35minutes or until soft on inside and crisping on outside.onion tart   roasted and cut onions

 

Whilst onions are roasting, in a medium bowl whisk together eggs, milk and yoghurt.

Whisk in sage and season with a little sea salt and pepper.

 

Chop up blue brie into small 1cm squares.

Evenly distribute over pastry shell.

Pour in 1/2 of milk mixture.

Arrange the roasted onions in circles around the tart (see image).

Evenly pour over the rest of milk mixture.

 

Bake for 35 - 40 minutes until tart is set.

Allow to cool slightly before cutting.

Serve warm or at room temperature.

 

Will make a great leftovers snack  - if you can save some!

 

Onion Tart  with Blue Brie and Sage

Onion Tart  with Blue Brie and Sage

 

 

 

 

 

 

 

 

 

 

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Comments  

0 # Liz Good Things 2015-10-20 15:28
Bel, a lovely recipe... perfect for a picnic. Great to meet you at EDB xx
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