Ingredients
- 1 sheet flaky puff or savoury short crust pastry
- 2 medium onions – peeled, halved and finely sliced length ways
- 1 tsp coconut oil
- 1 tsp pink Himalayan salt
- 2 tablespoons balsamic vinegar
- 1 head of broccoli (Oamaru Organics)
- ¾ cup water
- 3 cloves garlic - peeled and crushed
- 1 tsp each salt and pepper
- 2 eggs – lightly beaten
- 60g Evansdale Farmhouse Brie
- 1 sprig of fresh thyme
- Salt and pepper
Broccoli, Brie and Balsamic Onion Tart
Method
- Preheat oven to 180 degrees Celsius on fan bake
- Heat the coconut oil in a large fry pan on a medium heat
- Add onions and pink salt
- Cook on medium/low until the onions are transparent and starting to caramelize
- Add the balsamic vinegar and remove from heat
- Set aside
- Remove broccoli florets, cutting the larger ones in half
- Add broccoli, water and crushed garlic to a saucepan and cook on medium heat until the broccoli is starting to soften and the water has evaporated
- Set aside
- Grease a quiche pan and line with pastry, cutting off any excess
- Add lightly beaten eggs into the pastry lined pan
- Place the cooked broccoli florets into the pan
- Add the balsamic onions around the broccoli
- Slice the brie into large thin slices and lay on top of the tart
- Top with a turn of cracked pepper and ground rock salt and the thyme leaves (removed from stem)
- Bake in the oven for 35 minutes
