Brie, mushroom and onion tart with rocket salad

Serve slices of this delicious savoury tart with the tangy rocket salad for a perfect al fresco dining idea.

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.
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.
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.
Meanwhile, to make the rocket salad, place rocket in a large bowl. Drizzle with oil and vinegar, and toss to combine. Taste and season with salt and pepper.
Remove tart from tin. Cut into slices and serve with rocket salad.

Source

1 large sheet ready-rolled frozen shortcrust pastry, just thawed

Plain flour, to dust

50g butter

2 brown onions, halved, thinly sliced

2 garlic cloves, crushed

1 tbsp coarsely chopped fresh rosemary

2 tbsp olive oil

350g button mushrooms, thinly sliced

250g brie, thinly sliced

Fresh rosemary leaves, extra, to garnish

2 x 80g pkts baby rocket leaves

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Salt & freshly ground black pepper

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