Our festive spin on the viral upside-down pastry tarts. Creamy brie and mozzarella with a cranberry and onion chutney filling. These tarts are super easy to make and so moreish. Perfect for easy entertaining this festive season. This recipe makes 6 tarts.
Prep
10 min
Cook
35 min
Serves
6
Difficulty
Easy
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Ingredients
ready rolled puff pastry 320 g
egg 1 (beaten)
red onion 1 (sliced)
onion chutney 4 tbsp
cranberry sauce 1 tbsp
brie 150 g (sliced)
grated mozzarella 50 g
honey 1 tbsp
Method
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. In a bowl mix together the onion chutney and cranberry sauce.
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 and mozzarella on each honey drizzle. Sprinkle with a pinch of black pepper. Beat the egg.
Take each pastry rectangle and spread the onion chutney and cranberry mix on it, leaving a small border around the edges. Gently lay the pastry on top of the red onion, brie and mozzarella.
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 golden topping!
Plate up and enjoy! We love these served with a little extra cranberry sauce.
