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£7.82/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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).
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,314kJ/ 556kcals |
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Fat | 35g |
Saturated Fat | 22g |
Carbohydrates | 45g |
Sugars | 13g |
Fibre | 5.2g |
Protein | 12g |
Salt | 0.6g |
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