Brie, Tomato & Onion Tartlets


  1. Preheat the oven to 200°C.
  2. Roll the pastry out to approx. 0.25cm thick and cut 24 circles from it, using a 5cm pastry cutter.
  3. Place the circles onto a baking tray and prick all over with a fork.
  4. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool.
  5. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly.
  6. Increase the heat, add the garlic, thyme and tomatoes and cook for a further 5 minutes.
  7. Add the vinegar and brown sugar and cook, stirring well, until caramelised. Season to taste with salt and freshly ground black pepper.
  8. To assemble the tartlets, spoon some of the tomato and onion mixture into each pastry circle and top with a piece of brie.
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