The Good Life
This tart is so impressive but beyond simple. It is interchangeable and versatile in terms of ingredient pairings but this one to me is the French Riveria on a plate.
Enjoy this with a chilled glass or French Touraine ( your new sauvignon blanc for this summer) and savour every moment.
Interested… have a read here.
For ultimate happiness eat this outside under the sun.
Brie, Prosciutto, Caramelised Red Onions & Fig Tart
Savoury, salty, creamy, sweet.. no more words are needed
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Servings: 6
Ingredients
Ingredients
- 1 sheet of store-bought puff pastry fresh or thawed
- 250-350 g brie cheese sliced
- 6-8 slices of prosciutto
- 3 red onions or 6 shallots
- 3 tbsp fig jam
- 5 tbsp ricotta
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 4-6 fresh figs quartered
- Salt and pepper to taste
- 1 egg beaten
- Handful of walnuts/pistachios
- Thyme or watercress to garnish
Instructions
Method
- Preheat your oven to 200°C. Line a baking tray with baking paper. Cut the onions into quarters, leaving the root in place. It is fine is some segments fall off.
- In a large frying pan, melt the butter and olive oil together over medium-high heat. Turn the heat down low, add the sliced red onions and cook for 20 minutes, occasionally stirring, until the onions are caramelised and soft.
- Add the brown sugar and balsamic vinegar to the pan and stir to combine. Cook for another 2-3 minutes until the sugar has dissolved and the mixture is thick and syrupy.
- Roll out the puff pastry sheets to fit the size of your baking tray. Using a butter knife indent a border line about 3-4 cm from the edge. Use a fork to prick the pastry all over.
- In a small bowl combine the ricotta and the fig jam. Mix together well. Spread this mixture over the base of the party.
- Arrange the sliced brie cheese over the pastry base, leaving the 2cm border free.
- Arrange the prosciutto over the brie cheese.
- Spoon the caramelised red onions over the top of the prosciutto.
- Arrange the quartered figs on top of the caramelised onion mixture.
- Season with salt and pepper to taste.
- Brush the beaten egg over the 2cm border of the pastry. Finely chop the nuts if using and sprinkle these on top of the border.
- Bake for 25-30 minutes, or until the pastry is golden and puffed.
- Allow the tart to cool for 5-10 minutes before slicing and serving. Serve with a big green salad.
