Brie Tartlets with Honey Onion Relish
Print recipe
| Serves | Makes 12 small tartlets for appetisers or 4 large tarts for a main meal when using a Yorkshire pudding tin |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Side Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | French |
| By author | Karen Burns-Booth |
These gorgeous little Le Rustique Brie tartlets use rounds of bread in place of pastry and are so easy to make. Tangy honey onion relish adds a lovely depth to the crisp cases and melted cheese, before they are dressed to serve with chopped chives for the final flourish. The honey onion relish can be made ahead of time and keeps in the fridge for up to two weeks.
Ingredients
Tartlets
- 12 x slices Brown bread (or bread of your choice)
- 50g softened butter
- 100g to 120g Le Rustique Brie cheese, cut into 12 chunks
- Chopped fresh chives
Honey Onion Relish
- 2 red onions, peeled and diced
- 50g butter
- 2 tablespoons runny honey (Acacia honey)
- 1 tablespoon red wine vinegar
Note
These gorgeous little Le Rustique Brie tartlets use rounds of bread in place of pastry and are so easy to make. Tangy honey onion relish adds a lovely depth to the crisp cases and melted cheese, before they are dressed to serve with chopped chives for the final flourish. The honey onion relish can be made ahead of time and keeps in the fridge for up to two weeks.
Directions
| Step 1 | To make the honey onion relish: Melt the butter in a pan and add the onions, sauté the onions for 4 to 5 minutes and then add the remaining ingredients. Simmer, stirring all the time to stop it sticking., for 20 to 30 minutes until it is thick. Cool and set to one side until needed. |
| Step 2 | Pre-heat oven to 200C/400F/Gas mark 6. |
| Step 3 | Using a 5cm to 6cm cutter, stamp out 12 circles from the sliced and bread, and butter them on one side only. Place the buttered sides down into a 12 hole bun-tin, pressing them to create a tartlet shape. |
| Step 4 | Add a teaspoon of honey onion relish into each bread tartlet base, and the place the pieces of brie cheese on top. |
| Step 5 | Bake for 8 to 10 minutes until the cheese has melted and the bottom of the bread tartlet bases are crispy and golden brown. |
| Step 6 | Gently ease them out of the tray and sprinkle chopped fresh chives over them before serving. |
