Sunday Brunch

Brie and onion tart recipe

Simon Rimmer uses a rich double cream brie to top his individual onion tarts on Sunday Brunch

Serves 4


For the pastry

  • 225g plain flour
  • 75g butter, cold and cubed
  • Pinch of salt
  • 50ml whole milk
  • 1 egg yolk

For the filling

  • 2 onions, sliced & slowly caramelized in oil and about 40g butter, unsalted
  • 1 tbsp capers
  • 2 tbsp double cream
  • 1 tbsp thyme leaves
  • 250g Brie Vignotte (this is a double cream Brie)

To serve

  • Green leaves and grapes soaked in white wine and lemon juice


  1. 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.

  2. Place on a floured surface and knead for a few minutes, then cover and chill for at least 1 hour.

  3. 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.

  4. For the filling, mix the onion, capers, cream and thyme. Season well, then divide between the 4 cases.

  5. Bake for about 5 minutes, then add slices of Brie Vignotte to the top and finish under a grill to brown the cheese.

  6. Serve with the salad and grapes.


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Sunday Brunch

Next episode: Sunday 27 April 9.30AM on Channel 4

Last Broadcast: Sunday 20 April 9.30AM

Watch now on 4oD


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