Brie & grape tartlets

Name: Brie & grape tartlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 320 g sheet all-butter puff pastry; 1 tbsp Essential Olive Oil; 2 large red onions, thinly sliced; 2 heads red chicory, leaves sliced lengthways; 1 sprig/s rosemary, leaves finely chopped; 1 tbsp balsamic vinegar; 150 g Essential French Brie, sliced; 100 g Waitrose Green Seedless Grapes, sliced

These little tarts can be made up to two hours in advance, then served at room temperature. They’re so good you might want to make a double batch…

4 out of 5 stars(4) Rate this recipe

Vegetarian

Serves4
CourseSnack
Prepare15 mins
Cook25 mins
Total time40 mins

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Ingredients

320g sheet all-butter puff pastry
1 tbsp Essential Olive Oil
2 large red onions, thinly sliced
2 heads red chicory, leaves sliced lengthways
1 sprig/s rosemary, leaves finely chopped
1 tbsp balsamic vinegar
150g Essential French Brie, sliced
100g Waitrose Green Seedless Grapes, sliced

Method

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).
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.
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.