Brie, Apple and Onion Tart

• ready puff pastry with butter320g g

  thawed at room temperature if frozen

• olive or rapeseed oil1 tbsp tbsp

  plus a drop

• large onions3

  cut in half and sliced

• white wine vinegar↗2 tbsp tbsp

  plus a drop

• Dijon mustard↗1 tbsp tbsp
• chervil↗small bunch of

  leaves gathered, plus a few sprigs for serving

• apple↗1
• cranberry sauce100g g

  (or chutney)

• brie↗175g g

  sliced (or other cheese)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6, or if using an air fryer, heat to 180 °C. Unfold the pastry sheet onto a large baking tray (keep it on the packaging paper). If the edges are uneven or the pastry doesn’t fit in the air fryer, trim them with a sharp knife. Mark a border about 1 cm from the edge. Score a cross‑hatch pattern in the centre of the pastry (to prevent excessive rising) and around the border if desired. Bake for 15 minutes in the oven or 10–12 minutes in the air fryer.

2. 2

   Meanwhile, heat the oil in a large skillet. Add the onions and cook for 10–15 minutes until they become soft and begin to caramelize. Add the vinegar, simmer for another minute, then add the Dijon mustard and chervil, season well and set aside. Slice the apple into thin wedges through the core so that a few wedges retain a nice star‑shaped centre, and remove the seeds. Toss the wedges in a drop of vinegar to prevent them from darkening.

3. 3

   The pastry should puff up and start to turn golden. Press the centre down, then spread the onions. Add spoonfuls of cranberry sauce, then arrange the apple wedges and brie, layering them to cover the tart. Add a few more sprigs of chervil, drizzle a little oil, then return to the oven for another 25 minutes, or if using an air fryer, 10–12 minutes, until the cheese bubbles and the apple wedges become tender. Serve warm or cold.