Puff pastry stuffed with savoury turkey, creamy brie and cranberry sauce. Perfect for a light lunch!
Course: Main Course
EQUIPMENT
sheet pan lined with parchment paper
medium sauce pan
sharp knife
Ingredients
2mediumyellow onions
2tbspolive oil
1pkgTenderflake puff pastry
all purpose flourfor dusting
6heaping tspcranberry sauce
2cups cooked turkeysmall dice
1/2tspthyme
1/4tsp salt
1/2 tsppepper
8ozbrie round
Instructions
Preheat oven to 400°. Prepare caramelized onions. Slice in half from root to tip. Remove skin and place cut side down on cutting board. Next slice thinly and aim for the slices to be as even as possible so that they will cook at the same rate. Before you add them to the pan, separate the onion layers. Heat olive oil in a medium saucepan over medium heat. Add onions and cook slowly, stirring often for 20 minutes or longer until onions reach a deep brown colour. Remove from heat and set aside.
Prepare the puff pastry. Lightly flour your work surface and rolling pin. The pastry will come in two squares - using a sharp knife separate them. Roll out the first square to a size of approximately 10 inches x 10 inches. Cut the dough into 3 even parts vertically and then cut in half horizontally. You will have 6 even rectangles.
Add one heaping teaspoon of cranberry sauce to the centre of each pastry piece. Using the back of a spoon spread the sauce making sure to leave an inch border around the edges. Add 1 heaping tbsp of caramelized onion to each tart and spread to cover the cranberry sauce. Add turkey in the same manner. Season with thyme and salt and pepper. Slice brie into 6 pieces. Add 1 slice of brie to each section of turkey.
Roll out the second square so that it's a little larger than the first - approximately 10.5 X 10.5. Cut the dough into 3 even parts vertically and then cut in half horizontally as in the previous step. Add this pastry to the top of the filled bottom pieces. Close the pastry edges with the help of a fork. You can brush the edges with a little bit of water so it seals nicely. Trim off any excess pastry.
Beat the egg and brush each pastry with it.
Place tarts on a baking sheet with parchment paper, Bake for 15-20 minutes on the middle rack until tops are golden brown and pastry is cooked.