Savory Brie & Cranberry Tart

SAVORY BRIE & CRANBERRY TART

(SERVING: 4)

Ingredients

250g of store-bought shortcrust pastry
2 tbsp (30 ml) all-purpose flour
1 onion, thinly sliced
1 tbsp (15 ml) olive oil
2 tsp (10 ml) maple syrup
1/2 cup (125 ml) of Pure Cranberry Spread - Nutrafruit
100g of double cream brie
2 tsp (10 ml) milk
2 tbsp (30 ml) parsley, finely chopped
Salt and pepper

Preparation

Preheat oven to 400˚F and place a sheet of parchment paper on a baking sheet.

On a lightly floured work surface, roll out the pie dough to a thickness of about 1/4 inch.

Place the dough on the baking sheet and set aside in the refrigerator.

In a skillet over medium heat, caramelize the onion with olive oil and maple syrup. Season with salt and pepper. This should take 5 to 10 minutes to cook.

Remove the pie crust from the refrigerator and spread the Pure Cranberry Spread on it. It is important to leave about a 1/2-inch border of dough without filling.

Slice the double-cream brie and place them on top of the spread. Fold the edges of the dough over to form a crust.

Season the mixture with salt and pepper and brush the edges with milk. Bake for about 25 minutes, or until the crust is golden brown.

When it is ready, take it out of the oven and spread the caramelized onions and chopped parsley over it.

Serve hot or warm.