All-Butter Puff Pastry Tarts
with Brie, Caramelised Onion, and Cranberry Sauce
Celebrate with these indulgent sweet, savoury, and flaky puff pastry parcels – perfect for sharing and entertaining!
Cals 618 · Prot 13 · Carbs 46 · Fat 44
Vegetarian
60 min
Celebrate with these indulgent sweet, savoury, and flaky puff pastry parcels – perfect for sharing and entertaining!
Cals 618 · Prot 13 · Carbs 46 · Fat 44
Vegetarian
Ingredients
Puff pastry
All-Butter Puff Pastry
4*10*11*
250 Grams
Organic Eggs
5*
1 Piece
Brie
4*
100 Grams
Brown onion
1 Piece
Salt
0.3 Tsp
Black pepper
0.3 Tsp
Fresh rosemary
10 Grams
Pecan nuts
2*
40 Grams
Butter
4*
10 Grams
Balsamic vinegar
14*
15 ML
Brown sugar
5 Grams
Cranberry sauce
100 Grams
Salad
Dijon mustard
13*
6 Grams
White balsamic vinegar
14*
15 ML
Olive oil
1 Tbsp
Rocket
40 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs, *2 Tree Nuts, *14 Sulphur Dioxide, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2586 / 618 |
| Fats (g) | 43.6 |
| of which saturated (g) | 12.2 |
| Carbohydrates (g) | 46 |
| of which sugars (g) | 14.7 |
| Fibers (g) | 3.4 |
| Proteins (g) | 12.7 |
| Salt (g) | 1.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Form
- Preheat the oven to 200°C (no fan), and line a baking tray with baking paper.
- Whisk the egg in a small bowl.
- Gently unroll the puff pastry, and slice it down in half, then across to form 4 squares
- Cut thin strips around each square to make borders.
- Transfer the puff pastry squares to the tray, and lay the strips on top to create a border.
- Lightly brush all over with the egg wash.
Tip! Alternatively, you can keep the puff pastry as one large rectangle, cutting strips along the edges to form a border, then bake it for a bit longer.
2 Pre bake
- Bake the puff pastry at the bottom or lowest rack of your oven for 20-25 min until the puff pastry is golden brown in colour, and the center is cooked through.
- After 20 min, If the puff pastry is browning too quickly at the edges and the center is not fully baked, loosely cover with foil or baking paper.
Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen and cooked crust.
3 Prep
- Meanwhile, slice the brie into thick pieces.
- Peel and finely slice the onions.
- Pick and finely chop one sprig of rosemary
- Roughly chop the pecan nuts.
4 Cook onions
- Heat a pan over medium heat with a small drizzle of olive oil and butter.
- Add the onions with a pinch of salt and pepper, and fry for 8-10 min until softened.
- Add the balsamic vinegar, brown sugar, a small splash of water, and rosemary (to taste).
- Cook for 2-3 min further until the onions are caramelised.
- Set aside to cool.
5 Fill and bake
- After the puff pastry has pre-baked, remove from the oven to cool slightly.
- Gently press the center of each puff pastry down to create pockets or room for the filling.
- Divide the caramelised onions between each puff pastry.
- Spoon some cranberry sauce on top.
- Add slices of brie, and spoon over the rest of the cranberry sauce.
- Sprinkle over the pecan nuts.
- Bake again in the centre rack of the oven for 5 min until the brie has melted.
6 Make salad and serve
- Meanwhile, in a bowl, combine the dijon mustard, white balsamic vinegar, and olive oil.
- Add the rocket and set aside. Mix through once ready to serve.
- Serve the Puff Pastry Tarts with the Rocket Salad to the side.
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