BRIE, APPLE & ONION TART
Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce. Serve hot or cold for a Boxing Day buffet
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. Score a border, about 1cm in from the edge. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Bake for 15 mins.
- Meanwhile, heat the oil in a large pan. Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds. Toss the slices in a splash of vinegar to prevent them from browning.
- The pastry should be puffed and starting to colour. Push down the centre, then spread over the onions. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Serve warm or cold.
Nutrition Facts : Calories 312 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
APPLE BRIE & CARAMELIZED ONION TART
This apple brie tart starts with caramelized onions and puff pastry. It's topped with pomegranate molasses and juicy arils for an extra pop!
Provided by How Sweet Eats
Categories Appetizer
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large skillet over medium-low heat. Add the onions with a big pinch of salt and stir. Cook, stirring often, until the onions become caramely, about 25 to 30 minutes. Be sure to watch carefully and lower the heat as needed so the onions don't burn. I usually caramelize mine over low heat. They don't need to be fully caramelized since they will also cook in the oven a bit!
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place the sheet of puff pastry on the parchment paper. (Note: I did a fancy twist of puff pastry on the edges of mine, I just used the second sheet of puff pastry and cut it into strips, then twisted them. This is not necessary!)
- Place the caramelized onions all over the sheet of puff pastry. Add the brie cheese slices on next. Then cover with the apple slices. Sprinkle on a pinch of salt and pepper if you'd like. Brush the exposed edges of the pastry crust with the egg wash.
- Bake for 2o to 25 minutes, or until the pastry is golden and puffed. Remove and sprinkle with the pomegranate arils. Drizzle with the pomegranate molasses. Slice and serve!
- This is best served warm. It's okay at room temperature too! To reheat leftovers, I'd suggest warming them in a low oven for a few minutes. But it is best served right away.
FIGGY APPLE BRIE TART
Our holiday gatherings often included baked Brie. I transformed it into a dessert that's savory and sweet. It makes a wonderful appetizer, too. -Kristie Schley, Severna Park, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Spread butter over bottom of a small cast-iron skillet or shallow 1-qt. baking dish; sprinkle evenly with sugar., Peel, quarter and core apples; arrange in a circular pattern over sugar, rounded side down. Place figs around apples. Place skillet over medium heat; cook until sugar is caramelized and apples have softened slightly, 10-12 minutes. Remove from heat; top with cheese. , Unroll crust; place over fruit and cheese, tucking under edges. Place skillet in oven on an upper rack; bake until crust is golden brown, 15-18 minutes. Let cool in skillet 5 minutes. Carefully invert onto a serving plate; serve warm.
Nutrition Facts : Calories 394 calories, Fat 19g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 315mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 8g protein.
APPLES-AND-HONEY BAKED BRIE
In this delicious baked Brie recipe, Brie is topped with sautéed apples and honey and wrapped in phyllo, then baked until gooey. The perfect holiday appetizer.
Provided by Jake Cohen
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F. Line a half sheet pan with parchment paper.
- In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper.In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo. Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
- In a small saucepan, melt the remaining 6 tablespoons butter. On the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you've layered all 6 sheets of phyllo.
- Place the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter.
- Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.
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