“There is no more sincere love than the love of food.” — George Bernard Shaw
Time for something yum! September and October are the best months to search for nice recipes and snacks for the holiday season. Dive into cookbooks and magazines. Browse the websites of AH or Jumbo (or your local supermarket). Enough ideas to get you started. To put you in the right mood we’re showing you this awesome Donna Hay Christmas recipe today: Brie tarts with caramalised onions. Super easy and you can efforlessly add your own twist to it.
What do you need?
Ingrediants:
- 60 g butter
- 4 onions
- 1,5 tbsp granulated sugar
- 60 ml white wine vinegar
- 12 rosemary twigs of about 4cm + a handful of loose needles
- Pepper
- Salt
- 750 g ready-made puff pastry
- 2 egg yokes
- 180 g sour creme
- 150 g brie
Kitchenware
- Muffin baking mould
- Butter or bakingspray
- Bowls in different sizes
- Cookie rack
- Skillet + lid
- Ovenmittens
Preparations
During the holidays it’s always a busy time. A tip: prep everything in advance before cooking. It will save you time and stress.
- Warm the oven at 180 degrees celsius or 350 F. You want your oven nice and warm before using it.
- Cut your onions into small rings.
- Cut the rosemary twigs into pieces of about 3-4 cm.
- Put your herbs, white wine vinegar and egg yokes in seperate bowls. It makes everything easier later on when you need them.
- Grease your baking mould. You can use butter but we used baking spray for this one. Works faster and saves you time with the dishes.
- Put your egg yokes in a bowl if you haven’t already and add the sour cream. Mix together and put it aside for later.
Instructions
Step 1: Melt the butter in the skillet. Add the onions and put the lid on. Leave the onions to simmer for about 10 minutes. We used red onions but you can also choose a different kind.
Step 2: Add the white wine vinegar, sugar and loose rosemary needles to the onions in the skillet. Stir and add pepper & salt. Then leave to simmer for another 5 minutes without the lid.
Step 3: Roll out the dough and use a cookie cutter or bottom of a mug to make 12 dough shapes. Place the dough shapes in your muffin mould. Make sure this has been greased beforehand. We like working with a baking spray from Dr. Oetker.
Hier hoef je dus geen bloem te gebruiken. Iets waar wij dus hier achter kwamen zoals je kunt zien op de foto.
Meanwhile the other Christmas girl is happily working on the styling for the photography. So some natural greens were needed from the garden.
Step 4: Time to make the tarts. On each shape you put a spoon of onions, a spoon of cream and finish off with a peace of brie.
Step 5: Put your tarts in the oven for about 35 minutes. Check regularly how they are fairing. We ended up putting them in for about 40 minutes. You want them to be a nice golden brown colour and for the cheese to have molton mostly.
Step 6: Once the tarts are done get them out of the oven.
Leave them to rest for 3-4 minutes before getting them out of the mould. Once out, preferbly leave them to rest on a cookie rack for another 5 minutes.
Serving
Finish the tarts by sticking in the rosemary twigs on top. Aren’t they beautiful? Perfect for a party or a birthday. Something slightly different and easy to combine with other ingredients.
Tips
For this dish we used red onions and brie. You can really vary here though. We prefer a sharper cheese so maybe next time we will use a Roquefort. Onions wise you can sharpen the flavour by using a white onion instead.
All in all we loved this recipe. It’s simple, not too expensive and you are done in a jiffy. Great for an evening with company. Are you going to try this recipe? How would you add your own twist to it? Leave a message below the blog.
See you soon,
The Christmas Girls
