This rich, decadent tart makes the perfect little appetizer, and goes beautifully with a nice class of red wine.
Caramelized Onion, Brie, Grape Phyllo Tart with Preserved Lemon and Watercress
- 2 tablespoons neutral oil plus 1/3 cup for layering phyllo
- 1 tablespoon unsalted butter
- 4 cups red onion sliced
- 1 tablespoon preserved lemon finely chopped
- 2 teaspoons fresh lemon zest
- 1 garlic clove minced
- salt and pepper to taste
- 8-10 pieces of phyllo pastry thawed
- 1 cup leek finely sliced into strips
- 1 cup red seedless grapes halved (if small, leave whole)
- drizzle extra virgin olive oil to serve
- fresh watercress to garnish
Heat oven to 350F.
Heat up the oil and butter in a skillet on medium-high. Add onions to the pan, and let cook 10-15 minutes, stirring frequently. Add preserved lemon, 1 teaspoon of fresh lemon zest, garlic, salt and pepper to the pan. Combine well, and cook another 10-12 minutes, or until onions are nicely caramelized. Remove from heat and set aside.
Brush a 7’1/2” x 11” oven-proof pan (or something with similar dimensions) with oil. Begin layering the phyllo pastry layer by layer in the pan, brushing with oil in between. Once you’ve layered 8-10 sheets, add the caramelized onions as the base. Top with leeks, grapes and brie. Bake, uncovered, for 25-30 minutes or until golden and crispy.
Let cool for 5 minutes on a wire rack before removing from pan. Top with remaining 1 teaspoon of fresh lemon zest, a drizzle of extra virgin olive oil and a few sprigs of watercress. Slice into small squares and serve immediately.