Brie and onion marmalade tartlets is the appetizer on this year’s holiday menu. It makes a sophisticated, delicious and yet simple to put together first course. You can even make them in advance and simply assemble the brie and onion marmalade tartlets just before dinner. Ideally they should be served with the same wine used for the marmalade.
Yields 14 tartlets
250g puff pastry
100g Brie cheese
rosemary for decoration
For the onion marmalade:
3 large onions, thinly slices
1 Tbs butter
1 Tbs honey
1 Tsp salt
1 cup red wine
pinch of pepper
Make the marmalade: Melt the butter in sauce pan and add the onion and salt. Cook on medium heat stirring frequently until most of the liquid gas evaporated, then add the honey and continue cooking until the onions start caramelizing. Pay close attention and don’t let them to burn. When the onions start drying out and begin to stick to the bottom, deglaze the pan by adding 1/3 cup of the red wine. Once the liquid has evaporated add again 1/3 cup of wine and then again the last third of a cup until all liquid is gone and the onions look glossy and smell delicious. Add a pinch of pepper and keep warm.
Bake the tart shells: Preheat the oven to 180C/375. Roll the puff pastry over a floured work surface and poke it through with a fork, this will prevent the pastry from puffing too much. Brush 14 tartlet moulds with oil. Cut the pastry using a round cookie cutter larger than the moulds and line them so that pastry reaches slightly above the edges of the tartlet moulds. We do this because the puff pastry will shrink while cooking. Bake for about 15-18 minutes or until the tartlet shell edges start turning golden.
Assemble the tartlets: Allow the tartlet shells to cool slightly before gently unmolding them. Fill them with onion marmalade, top them with a slice of brie and decorate with rosemary for a festive look.
Serve warm or at room temperature.
Make it ahead: These brie and onion marmalade tartlets can be simply assembled before dinner. The onion marmalade can be prepared a day in advance and refrigerated, but allow it to come to room temperature or gently heat it in a microwave before using. The tartlet shells can be baked and stored at room temperature for several hours before serving.