A pairing for our Tállya Radicals Dry Furmint. Recipe credit @laoisecooks
These extravagantly moreish tarts are filled with creamy brie, mozzarella and cheddar. A cheesy spin on the viral upside down tart trend, perfectly served with a glass of our mouth-watering Dry Furmint.
Ingredients (makes 6 small tarts)
- 320g sheetready-rolled puff pastry
- 1red onion, sliced
- 100gbrie, sliced
- 100gextra mature cheddar, grated
- 100gmozzarella, grated
- 1egg, beaten
- to tastesea salt & black pepper
Preheat the oven to 200°C/180°C fan.
Unroll the pastry onto the paper it comes with in the packet. Cut the pastry sheet into 6 equal rectangle pieces, then pop them back in the fridge while you prep the filling.
Thinly slice the red onion into rounds. Slice the brie into small bite sized pieces.
Line a baking tray with parchment paper. Drizzle a little honey onto the parchment paper, creating 6 separate honey drizzles for each rectangle of pastry.
Layer the red onion then the brie, cheddar and mozzarella on each honey drizzle. Sprinkle with a pinch of sea salt and black pepper.
Gently lay each pastry rectangle on top of the red onion and cheeses.
Press the pastry down and crimp with a fork around the edges to seal. Repeat with the remaining ingredients until you have 6 tarts. Brush the the top of each tart with the beaten egg.
Bake in the oven for 25 - 30 minutes until the pastry is golden. Then, remove the tray from the oven and using a spatula, carefully turn each tart over, so that the filling is facing up. Pop the tray back in the oven and bake the tarts again for 3 - 5 minutes. This helps to give you a lovely golden topping.
Serve with a little red onion chutney on the side and a generous glass of Furmint.