Recipe and image courtesy of Le Rustique Camembert
Le Rustique Brie Tartlets With Honey Onion Relish anyone?
Le Rustique has partnered with food blogger and cheese lover Lavender & Lovage to create unique recipes combining the creamy textures of Camembert and Brie with the sweet taste of honey.
These gorgeous little Le Rustique Brie tartlets use rounds of bread in place of pastry and are so easy to make.
Tangy honey onion relish adds a lovely depth to the crisp cases and melted the cheese before they are dressed to serve with chopped chives for the final flourish.
The honey onion relish can be made ahead of time and keeps in the fridge for up to two weeks.
How To Make Le Rustique Brie Tartlets With Honey Onion Relish:
Makes: 12 small tartlets/ 4 large tarts
Prep time: 45 mins
Cooking time: 8-10 mins
Honey Onion Relish:
- 50g butter
- 2 red onions, peeled and diced
- 2 tbsp runny honey (Acacia honey)
- 1 tbsp red wine vinegar
- 12 x slices Brown bread
- 50g softened butter
- 100-120g Le Rustique Brie de Caractère, cut into 12 pieces
- Chopped fresh chives
How To Make:
1. To make the honey-onion relish: melt the butter in a pan and add the onions; sauté the onions for 4 to 5 minutes and then add the remaining ingredients. Simmer, stirring all the time to stop it sticking, for 20 to 30 minutes until it is thick. Cool and set to one side until needed.
2. Pre-heat oven to 200C/400F/Gas mark 6.
3. Using a 5cm to 6cm cutter, stamp out 12 circles from the sliced bread, and butter them on one side only. Place the buttered sides down into a 12-hole bun tin, pressing them to create a tartlet shape.
4. Add a teaspoon of honey onion relish into each bread tartlet base, and then place the pieces of Le Rustique Brie de Caractère on top.
5. Bake for 8 to 10 minutes until the cheese has melted and the bottom of the bread tartlet bases are crispy and golden brown.
6. Gently ease them out of the tray and sprinkle chopped fresh chives over them before serving.
Le Rustique Brie Tartlets with Honey Onion Relish. Recipe and image courtesy of Le Rustique Camembert.
Fancy trying some?
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