GRUYERE AND BRIE TART WITH RED ONION RELISH
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.