Simon Rimmer uses a rich double cream brie to top his individual onion tarts on Sunday Brunch
For the pastry
For the filling
Preheat the oven to 180°C/gas mark 4. For the pastry base, in a food processor pulse the flour, butter and salt until ‘crumby’. Add the milk and egg and pulse until it makes a dough.
Place on a floured surface and knead for a few minutes, then cover and chill for at least 1 hour.
When you’re ready to use it, roll it out on a floured surface. You’ll get a piece of pastry big enough to fill a 22cm tart case, or 4 small ones approx 12cm in diameter. Line each case, line with baking paper and baking beans and bake for about 15-20 minutes.
For the filling, mix the onion, capers, cream and thyme. Season well, then divide between the 4 cases.
Bake for about 5 minutes, then add slices of Brie Vignotte to the top and finish under a grill to brown the cheese.
Serve with the salad and grapes.
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