After watching an episode of ‘The Hairy Dieters‘ I was inspired to come up with a new and exciting recipe for a Filo pastry tart. I absolutely love the traditional Brie and Cranberry sandwich filling because it reminds me of summer and it‘s just such a great combination! So I decided that, with some onion, I would take this great filling and put it into a tart to create something different yet classic.
I really hope you like it!
1. Spread/rub the bit of butter on the Tart tin (this will avoid getting the pastry stuck to it). Then line your Tart tin with the two sheets of Filo Pastry, one on top of the other, and push it very gently to the side so that it takes a slight shape.
2. Cut the extra bits that are left hanging on the sides and put the leftovers of the pastry in the middle of the tin. Spread them out a bit. This will help us achieve a slightly stronger base.
3. When this is done chop up the onion and the garlic clove and put them to fry in a stainless steel pan with a tbsp of olive oil. Make sure the heat isn‘t too high or the garlic will easily crisp up, burn and make it taste quite horrible. Add salt.
4. Add a bit of water to the onion so that it cooks and softens nicely.
5. Turn the hob off and let the onion rest and cool down. Meanwhile, slice up that lovely Brie and cut it into small chunks.
6. Put the chunks of brie in the pan with the onions and garlic. Stir the brie in and mix well. It shouldn‘t melt completely but it will soften nicely.
7. Leave the pan on the side and get the cranberry sauce out. Spread 3 heaped tbsp of sauce on the base of the uncooked filo pastry.
8. In a jug, whisk the 2 eggs, 250ml of crème fraiche and the tbsp of baking powder together. Add the splash of milk to make it slightly runnier. Whisk again.
9. Pour the mixture into the steel pan with the brie, onion and garlic. Mix gently and make sure the bits of brie separate so that you don‘t get huge clusters - we want the whole tart to have bits of brie in!
10. Now pour the mixture from the pan into the Tart tin and spread the bits of brie and onion evenly. Sprinkle parsley on top (optional).
11. Put it in the oven for about 30 minutes at Gas Mark 6/230 degrees Celsius. After 30 minutes run a sharp knife through the tart carefully and it should come out clean - if it doesn‘t, leave it in for a bit longer. Depending on the kind of oven you have it might take less or longer. Check every 10 minutes through the glass to see how it‘s doing. Resist the urge to open the oven door, (trust me!) don‘t open it unless there‘s something wrong with it. If you open the door while the tart is trying to cook and rise it will most likely drop the oven temperature down about 25 degrees and lose the sponginess.
12. ...It‘s done! Enjoy your wonderful Brie, Cranberry and Onion tart!
Before beginning: Remember that before starting this recipe the Filo Pastry needs to be taken out of the fridge and left to rest at room temperature for at least 2 hours!
Tip for Step 4: Onion soaks up oil really quickly when fried, so in order to cook it nicely without having to use plenty of oil (unhealthy!) I usually add a bit of water so that it will still cook and not stick to the pan. Keep adding a tiny bit of water until the onion is soft and well cooked.
Tip for Step 8: Baking powder isn‘t only great for sponges and desserts, it‘s great for making omelettes and tart fillings spongier and airier which gives them an incredible texture!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.