Sauerkraut, Onion Jam and Brie Tart

Time: 45 mins 

Difficulty: Easy 

Servings: 6-8 servings

INGREDIENTS

330g puff pastry (or two square sheets)
9 large eggs, beaten together
100ml thickened cream
1/2 wheel of Brie cheese, cut into slices
1 tablespoon finely chopped chives
2 teaspoons thyme leaves
2 cups grated cheddar cheese
1/4 cup sauerkraut
280g caramelised onions from a jar
Salt and pepper to taste

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METHOD

Preheat the oven to 200°C fan (400°F).

Roll out the puff pastry and line a greased tart or quiche pan with it, using two square sheets if necessary. Setn the fridge for 5mins. 

In a mixing bowl, beat together the eggs and the thickened cream until well combined. Season with salt and pepper to taste.

Brush the egg and cream mixture up and over the sides of the quiche pastry. This will create a golden crust.

Spread the caramelised onions evenly over the bottom of the puff pastry crust.

Sprinkle the grated cheddar cheese over the onions, followed by the sauerkraut.

Distribute the Brie cheese evenly over the sauerkraut.

Sprinkle the chopped chives and thyme leaves over the cheese.

Pour the beaten egg and cream mixture over the filling. 

Place the quiche in the preheated oven and bake for approximately 35-40 minutes or until the quiche is set and the top is golden brown.

Remove from the oven and let it cool for a few minutes before slicing and serving.