Caremelised onion and camembert tart

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Difficulty

Easy 👌
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 tbsp black onion seeds
2 tsp cumin seeds
onions
375 g puff pastry
drizzle of honey
thumb sized piece of ginger
2 tsp garam masala
garam masala to taste
1½ tbsp dark muscavado sugar
300 g cherry tomatoes
125 g Camembert or other strong creamy cheese
Knob of buter
Small green chilli
2 cloves garlic
10 jarred pitted black olives
1 dash balsamic vinegar
1 pinch sumac
1 tsp chili flakes
zest and juice of half a lemon
2 tbsp pomegranate seeds
5 leaves basil
salt
Freshly ground black pepper
drizzle of olive oil
basil
A handful of rocket (arugula)
1 dash balsamic vinegar
1 tbsp vegetable oil
1 tbsp olive oil
butter (for greasing)
egg
1 pinch sugar

Utensils

  • 2 frying pans
  • 2 wooden spoons
  • knife
  • 2 bowls
  • oven proof dish
  • whisk
  • pastry brush
  • oven
  • spoon
  • Step 1/7

    • 1 tbsp black onion seeds
    • 375 g puff pastry

    Leave out pastry on counter until soft and malleable. Sprinkle over the nigella seeds and use either a rolling pin or your fingers to work them into the dough.

  • Step 2/7

    • 2 tsp cumin seeds
    • onions
    • thumb sized piece of ginger
    • 2 tsp garam masala
    • garam masala to taste
    • 1½ tbsp dark muscavado sugar
    • 1 dash balsamic vinegar
    • salt
    • Freshly ground black pepper
    • 1 tbsp vegetable oil
    • frying pan
    • wooden spoon

    Finely slice the onion, and grate the ginger. Heat a tbsp oil in a medium saucepan and fry the ginger and cumin seeds over a medium heat until intensely fragrant. Add the onions along with the muscavado sugar, some salt and pepper and garam masala. Fry until soft, stirring often, then turn the heat right down and fry for around 30 minutes or until sticky, golden and delicious. Once cooked, taste, and add more garam masala and seasoning if needed. Add Balsamic vinegar.

  • Step 3/7

    • Knob of buter
    • Small green chilli
    • 2 cloves garlic
    • 10 jarred pitted black olives
    • 1 tbsp olive oil
    • frying pan
    • knife
    • wooden spoon
    • bowl

    Heat the oven to gas 6/ 200°C/fan 180°C/400°F. Meanwhile, halve tomatoes and slice olives. Transfer olives and tomatoes to a large bowl. Finely chop garlic and chilli. Heat the butter in a small frying pan over a medium low heat and add the garlic and chilli, stirring often, for a few minutes. Pour it over the tomatoes with the olive oil and mix. Season to taste.

  • Step 4/7

    • drizzle of honey
    • 300 g cherry tomatoes
    • butter (for greasing)
    • egg
    • oven proof dish
    • whisk
    • pastry brush
    • oven

    Grease an oven proof dish. Put the puff pastry in the dish, and tip the caramelised onions into it. Top with the tomatoes. Finally, drizzle over honey and use any leftover puff pastry to put on top, in a pattern if you like. Beat the egg. Brush exposed pastry with the beaten egg, and pour any leftover egg into the dish. Put in the oven for 25-30 minutes.

  • Step 5/7

    • 1 pinch sumac
    • 1 tsp chili flakes
    • zest and juice of half a lemon
    • 2 tbsp pomegranate seeds
    • 5 leaves basil
    • 1 pinch sugar
    • bowl
    • spoon

    Meanwhile, mix the pomegranate seeds with the sumac, lemon zest and juice and chilli flakes. Tear the basil leaves in and mix. Add a pinch of sugar. Slice the cheese and set aside.

  • Step 6/7

    • 125 g Camembert or other strong creamy cheese
    • 1 dash balsamic vinegar
    • drizzle of olive oil
    • basil
    • A handful of rocket (arugula)

    Top the tart with the sliced camembert. Serve with the pomegranate salad, a handful of rocket (arugula), and an extra drizzle of olive oil and balsamic vinegar if you like.

  • Step 7/7

    Enjoy!

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