Laura
Arnold
Lara M
Sara Dobson
CibbuanoCaramelised onion, sun-dried tomato and camembert savoury tart
October 7th 2006 02:19
Caramelised onion, sun-dried tomato and camembert savoury tart
Savoury tarts have got to be one of my all time favourites, and this Caramelised onion, sun-dried tomato and camembert savoury tart is no exception! No other way to describe it except for trés delicious! And because it is *small-ish*, it is great to have as morning or afternoon tea!
Don’t you reckon that Camembert and Brie look awfully similar? I have often wondered whether they are really in fact ‘the same cheese’ just marketed under different names. Talk about a conspiracy theory! According to Dairy Australia, it turns out that they are in fact similar as they both belong to the ‘White mould cheese’ family. These particular types of cheese age from the exterior to the interior and when mature the cheese should have a velvety white rind, and a creamy glossy golden interior that ‘oozes’ when cut. This ‘oozing’ so to speak, also makes cutting Camembert cheese slightly problematic, as the slices tend to get squished unfortunately. If the centre of your cheese is chalky this indicates an unripened cheese, and hence you should have stern words with the person who sold it to you.
An interesting fact about these White mould cheeses, is that they absorb other flavours surrounding them, sort of like a sponge! So store these cheeses away from strong smelling foods in the refrigerator!
Caramelised onion, sun-dried tomato and camembert savoury tart
Ingredients: 1 sheet ready-made puff pastry, 2 tbsp olive oil, 2 brown onions sliced thinly, 2 tbsp balsamic vinegar, 1 heaped tbsp raw sugar, 100g sun-dried tomatoes, 175g Camembert cheese sliced, and basil leaves
Steps: Preheat the oven to 200 degrees Celsius. Heat a large frying pan over medium heat. Add the olive oil and onions and cook for 10 minutes or until soft and golden. Add the vinegar and sugar and cook for a further 2 minutes. Set aside to cool.
Cut the puff pastry into 4 squares. Place slices of Camembert cheese on each puff pastry square leaving a 1 cm border around the edge. Top with the sun-dried tomatoes and caramelised onion, and sprinkle a couple of leaves of basil on the top. Bake for 20 minutes or until puffed and golden.
Serves 4
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Hey Diabetic Messenger! You know what! There's nothing better than a bit of midnight cooking. Sure everyone else in your house will think you have lost your marbles, but hey, they won't be enjoying the delicious, delicious food! haha
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