Brie & grape tartlets
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
These elegant little tartlets are my go to when I want to impress without spending hours in the kitchen. The beauty of using store bought puff pastry means you can have something restaurant worthy on the table in just 40 minutes total. I love how the creamy brie melts into the crispy pastry, while sweet grapes and caramelized red onions create this wonderful balance of flavors. The rosemary adds such a lovely earthy note too. Plus, grapes are packed with antioxidants, so you can feel good about what you're serving. It's the perfect starter for a dinner party or a sophisticated lunch that feels like you've done way more work than you actually have.
Ella x
Ingredients
- 320 gramssheet all-butter puff pastry
- 1 tbspessential olive oil
- 2red onion(large red onions, thinly sliced)
- 2red chicory(leaves sliced lengthways)
- 1 sprig/srosemary(leaves finely chopped)
- 1 tbspbalsamic vinegar
- 150 gramsessential french brie(sliced)
- 100 gramsseedless grapes(sliced)
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Unroll the pastry and cut into 4 equal rectangles. Lay on a large baking-parchment-lined baking sheet. Score a 1cm border around the edges of each piece of pastry and prick the centres a few times with a fork. Bake for 15-20 minutes until golden and risen (leave the oven on if you would like to melt the Brie at the end).
- 2
Meanwhile, heat the oil in a large frying pan over a medium-high heat. Fry the onions with a pinch of salt for 5 minutes, then add the chicory and rosemary and fry for another 2-3 minutes until everything is soft and golden. Reduce the heat to low, add the vinegar and fry for 1-2 minutes; season with black pepper.
- 3
Divide the chicory and onion mixture between the tart cases and top with the Brie and grapes. You can serve them as they are or warm in the oven for another 5 minutes to melt the cheese a little. Serve with a crisp, green salad, if liked.
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