Waitrose and Partners
Brie & grape tartlets

Brie & grape tartlets

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(5) 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

  1. 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).

  2. 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.

  3. 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.

Cook’s tip

LEFTOVERS

Rosemary

This woody, intensely aromatic herb is a classic addition to roasts – add before cooking to pork and chicken, butternut squash or even British plums.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,314kJ/ 556kcals

Fat

35g

Saturated Fat

22g

Carbohydrates

45g

Sugars

13g

Fibre

5.2g

Protein

12g

Salt

0.6g

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