9” pastry shell, pre baked,  2 “ deep or 4 individual tart shells  

Red Onion Relish


 1 Tbsp. olive oil (15 ml)

2 large red onions, quartered and thinly sliced

2 large sprigs, fresh thyme

4 allspice berries

1 small stick cinnamon

½ tsp. mustard seeds, ground

1 Tbsp. brown sugar(15 ml)

1 Tbsp. balsamic vinegar (15 ml)

2 Tbsp. sherry vinegar(30 ml)


4 whole eggs

1/2 cup whole milk (125 ml)

Several sprigs thyme, chopped 

Sea salt and freshly cracked black pepper to taste

Freshly grated nutmeg, to taste 

2 oz. Brie cheese, cut into ½ “ cubes (60 gm)

4 oz Gruyere cheese, shredded , about (1/2 cup ) 125 ml



Combine the oil and onions in a medium saucepan over medium heat.  Cook until onions reduce by half, stirring often, around 20-25 minutes.  Add the remaining ingredients, reduce heat to low and stir well to combine.   Continue to cook until relish is thick and onions are very soft.  Add a splash of water if onions are not cooked down but start to stick. Cool completely.

Preheat oven to 325°.

To make tart,  in a medium bowl, whisk together eggs, milk, thyme and seasoning.  Blend to combine. 

Spread 1/2 the cooled red onion relish in the bottom of pre-baked tart shell. Arrange cubes of brie over top, spreading out evenly.  Cover with shredded gruyere and pour in milk mixture.  Bake at 325 for 18- 20 minutes or until filling is set and golden.  

Serves 10    


Print Friendly and PDF

Search for more recipes