Being vegetarian, there are only a handful of Christmas traditional foods that we indulge in – Brussels sprouts and chestnuts being the main ones. Most centre around turkey: soups, curries and even cranberry sauce to accompany it, so I’ve found the best way to eat cranberry (minus the turkey) is with Brie and this has become a festive staple.
To tempt Mathilde tonight I’ve made some very cute tartlets and I’m serving them with celeriac wedges and sprouts seeing as Mathilde is now an ardent devotee of them.
- 1 x sheet of ready-rolled puff pastry
- 1 x red onion
- 200g French Brie, cut into small chunks
- Cranberry sauce
Use a pastry cutter to cut out individual tart shapes, place on a lined baking tray and use a fork to prick holes in them.
Bake at 200C for 15 minutes until puffed up and risen.
Whilst they are baking, finely slice the onion and cook in olive oil until soft and beginning to caramelise.
When the pastry is cooked use a teaspoon to make a well in the middle of them and fill with a tsp of the onion, half a tsp of cranberry sauce a top with a couple of chunks of the Brie.
Return to the oven for a further 5 minutes or until the cheese has melted.
Serve with wedges and veg for a complete meal or with salad as an appetiser.
This is the second dish containing Brie and cranberry that Mathilde has enjoyed so we’ve decided it’s definitely on the list of approved foods for me to use in other ways. The tarts were fairly dainty (cheese loving Number One Daughter wished there was more), hence me bulking the meal out with the sprouts and celeriac fries but they would make perfect Christmas party offerings. It also meant there was room for panettone and custard to follow!