Roasted Onion, Artichoke, 
Brie and Walnut Tart

By Dixie Elliott

Roasted Onion, Artichoke, 
Brie and Walnut Tart
Brie and walnut work beautifully together, especially when encased in fresh pastry. Serve sprinkled with sage leaves.

 

Serves 6

Click here for Tart Pastry recipe

½ cup walnuts

2 medium brown onions, cut into thin wedges

3 Jerusalem artichokes, scrubbed, cut into 3 pieces diagonally

olive oil cooking spray

3 eggs, whisked

1 cup milk

150g brie cheese, sliced

2 tbsp olive oil

2 tbsp sage leaves, to serve

1 Make pastry as per recipe, adding walnuts to flour and processing until finely chopped.

2 Preheat oven to 200°C. Grease a 22cm x 2.5cm-deep square loose-bottom fluted flan pan. Line pan with pastry and trim. Prick base all over with a fork. Place in freezer for 10 minutes.

3 Place tart onto a baking tray. Line pastry with baking paper and fill with dried beans or baking beads. Bake for 10 minutes. Remove beans and paper. Bake for 10-15 minutes or until lightly golden. Cool. Reduce oven temperature to 180°C.

4 Line a tray with baking paper. Arrange onions and artichokes onto tray. Spray with olive oil. Roast for 25 minutes or until tender. Cool. Arrange vegetables in pastry shell.

5 Whisk eggs and milk in a bowl. Season with salt and pepper. Gently pour over vegetables.

6 Arrange cheese slices over tart. Bake for 25-30 minutes or until mixture is set, covering loosely with a sheet of foil if tart begins to colour too much.

7 Heat oil in a small frying pan over medium heat. When hot, add sage leaves and cook for 1-2 minutes or until crisp.

8 Stand tart for 10 minutes before removing from pan. Serve sprinkled with sage leaves.

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