with oven baked brie & caramelised onions
We make this tart simply with a purchased puff pastry. But don't worry: vitamins are added to this meal by a good portion of fall vegetables. Creaminess is provided by a thin layer of cream cheese on the bottom, as well as by a lovely piece of brie that melts on top of the vegetables in the oven. Finally, we top it all off with caramelized onions. Our Gout Riche plays a role here twice. Once to marinate the vegetables before they go into the oven. And to caramelize the onions, which is much faster. He is just a real all-rounder.
Ingredients for two tarts
For the root vegetables
1/2 sweet potato (150g)
1 small parsnip (100g)
1/2 beetroot (130g)
1 tsp olive oil
1 tsp happy maple Goût Riche
salt & pepper
some fresh thyme, twigs removed
For the caramelized onions
1 big yellow onion (60g)
1 tsp olive oil
1 tsp happy maple Goût Riche
1 tsp balsamic vinegar
salt
For the tart
1 sheet puff pastry (275g), thawed
90g cream cheese
125g brie
1 egg, beaten
pepper
thyme for garnishing
How to
Wash the veggies. You don't need to peel them if you bought organic. Cut them into small chunks. Then toss with olive oil, happy maple, salt and pepper and thyme.
Place the veggies on a baking tray lined with parchment paper and bake at 200°C for 20 minutes.
Peel and half the onion. Slice the halfs into fine half moons. Fry in some olive oil on medium-high. Add the happy maple syrup and slightly lower the temperature. Deglaze with balsamic vinegar and season with salt. Let the onions simmer until they turn dark brown and have a sticky consistency.
Cut the puff pastry in half so that you have two euqally sized rectangles. Then spread each rectangle with cream cheese and layer the roasted veggies on top.
Slice the brie in half horizontally so that you end up with two wheels of cheese. Place them on top of the roasted veggies with the inside of the cheese exposed.
Fold the edges of the puff pastry slightly over the filling and shape each tart into an oval.
Brush the crust with the beaten egg.
Place the tarts on a baking tray, drizzle with a little bit of olive oil and bake for 20-25 minutes at 180°C until the cheese is slightly bubbly and the crust turned golden brown.
Top the brie with the caramelized onions, cracked fresh black pepper and some thyme.
This recipe has been prepared by Judith Gilles from @judiliciousandnutritious for happy maple with Goût Riche. Let us know, if you like this recipe and tag it #happymapleswitzerland on Instagram so we can see. We also love seeing your comments and ratings.