St. Killian Brie, Mushroom & Onion Tart 

Sometimes two flavours are just meant to be! This fantastic recipe marries the two ingredients perfectly to create a crowd pleaser at any lunch party. Impress your friends with a visually pleasing dish that is surprisingly easy to make. 




1 Large Sheet (40cm x 40cm) ready rolled frozen short-cut pastry, just thawed

Plain flour to dust

50g Butter

2 brown onions, halved, thinly sliced

2 garlic cloves, crushed

1 tablespoon of coarsely chopped fresh rosemary

2 tablespoons of olive oil

350g of Chestnut mushrooms, thinly sliced

250g of St. Killian Brie

Fresh rosemary leaves, extra, to garnish





Step 1  Preheat oven to 220°C. Cut the pastry in half and stack 1 half on top of the other. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim excess. Prick base with a fork. Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 10 minutes or until golden. Remove from oven.

Step 2  Meanwhile, melt the butter in a large frying pan over medium heat until foaming. Add the onion, garlic and rosemary and cook, stirring occasionally, for 20 minutes or until onion softens and caramelises. Remove from heat. Transfer to a heatproof bowl. Heat the oil in the same pan over high heat. Add the mushroom and cook, stirring, for 3-4 minutes or until golden brown. Remove from heat. Add mushroom to the onion mixture and toss to combine.

Step 3  Spoon onion mixture into the base of the pastry case. Top with brie slices and sprinkle with extra rosemary. Bake in oven for 15-20 minutes or until cheese melts. Set aside for 15 minutes to cool.

Step 4  Remove tart from tin and cut into slices