Onion and brie tart
This tart is alfresco dining at its best - fresh, full of flavour and fun.
- Preheat oven to 200degC. Heat oil in a large frying pan and cook onion until just softened.
- Lie pastry on a baking tray and press edges together to make a long rectangle. Fold to form a 2cm ridge around
- Spread pastry with chutney, then cover with onion. Scatter over brie and top with tomato.
- Season with salt and pepper, and brush the edge of the pastry with egg. Bake for 15 minutes until puffed and golden. once cool, sprinkle with basil leaves.