Somerset brie and red onion tartlet with fresh figs,
honey and rocket

Ingredients:

Ready-made puff pastry rolled 5 mm thick
4 medium-sized red onions
50g unsalted butter
2 fresh figs
100g Ripe Somerset Brie with the rind removed
4 tsp clear honey
Rocket leaves
Extra virgin olive oil
Juice of 1/2 lemon
Sea Salt

Method:

Finely slice the onions and fry gently with the butter until they are well caramelised. A little balsamic vinegar can be added at this stage for some extra sweetness.

Place the rolled pastry on a board and cut an 8cm round disc with a pastry cutter.

Place them on a lightly oiled baking tray leaving a sufficient gap between them for rising.

Score a circle about 1cm in from the edge of each disc using a smaller sized pastry cutter. Allow to relax in the fridge for at least 1 hour.

Lightly egg wash around the edge and bake in a hot oven 220°c for approx 15 minutes or until golden brown and well risen.

Place on a cooling rack to cool.

Using the point of a small knife carefully remove the middle of the pastry so you are left with a puff pastry shell with risen edges and a hollow inside.

Fill the inside of the pastry case with the caramelised onion and place some chopped pieces of rind less brie on the top. If your brie is ripe this can be quite messy, don’t worry it will melt anyway.

Place 3 thin slices of fresh fig on top and place back into an oven until the cheese has melted.

Dress the rocket salad leaves with olive oil, lemon juice and sea salt and decorate your plate with the leaves.

Place the hot tartlet on top of the dressed leaves and drizzle with clear honey.
Serve whilst the tartlets are still warm.