Tuesday 30 November 2021


There are a lot of things to be worried about at the moment and questions on everyone's mind to which non of us really have the answers to. 

How bad is this new mutant strain? Will Christmas be cancelled AGAIN? Will Covid ever go away? I especially hate uncertainty and not being able to make plans so in order to cling on to my sanity somehow and not think too much or too negatively how the next few weeks could pan out I reverted to what I love doing the most: COOKING! Which is why last Friday I got making on this incredible tart!

Indeed this apple, brie and onion tart is allll kinds of amazing- sweet and savoury, packed with flavour, beautiful to look at and best of all a joy to make! It's proper cold weather comfort food and will hopefully offer you, as it did for me, a little moment of foodie happiness, a brief escape from the weird times we are living in at the moment.



  • 1 sheet ready-rolled all-butter puff pastry 
  • 1 tbsp olive oil
  • 3 large onions , halved and sliced
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • small bunch of thyme , leaves picked, plus a few sprigs to serve
  • 1 red eating apple
  • 100g cranberry sauce 
  • 175g brie 

  • Heat oven to 180C.
  • Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). If the edges are not straight, trim them with a sharp knife. 
  • Score a border, about 1cm in from the edge. 
  • Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. 
  • Bake for 15 mins.
  • Meanwhile, heat the oil in a large pan. 
  • Add the onions and cook for 10-15 mins until softened and starting to caramelise. Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. 
  • Slice the apple thinly.The pastry should be puffed and starting to colour. 
  • Push down the centre, then spread over the onions. 
  • Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. 
  • Serve warm or cold.

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