Onion Mille feuille, Brie cremux , Sherry vinegar, Hazelnuts
Delicately layered and packed with luxurious flavours, this Onion Mille-feuille with Brie Crémaux, Sherry Vinegar, and Hazelnuts is a true celebration of textures and balance. Sweet, slow-caramelised onions meet crisp, buttery puff pastry, all lifted by a silky, rich Brie cream and a sharp, vibrant sherry vinegar gel. Finished with fresh greens, crunchy roasted hazelnuts, and a flourish of Wiltshire truffle, this refined dish is perfect for an elegant starter or a stunning centrepiece, serving 4.
Ingredients
- 110g Cricket St Thomas Brie (rind off)
- 220g Double cream
- 100g Milk
- 2 ½ sheets Bronze gelatine
- Salt
- Pepper
- 4 Large onions - thinly sliced
- x2 Thyme sprigs
- 1 Rosemary - sprig picked
- 1x500g Pre rolled puff pastry
- 100g Butter
- 400ml Sherry vinegar
- 400g Sugar
- 10g Agar agar
- Lambs lettuce x1
- Celery micro cress x1
- 100g Spinach
- 50g Roasted Hazelnuts
- Wiltshire truffle
- 6 tbsp Hazelnut oil
- 2 tbsp Sherry Vinegar
- Salt / Pepper
- Maldon Sea Salt
Instructions
Step 1:
Prepare the Brie Cream
Place milk and cream on to the heat and bring to the boil. Put into the thermomixer and add the Cricket St Thomas Brie. Blitz until smooth, add gelatine and re blitz. Pass through a chinois and put into the fridge to set..
Step 2:
Prepare the sherry vinegar
Put sherry vinegar, sugar in a pan bring to the boil. Add agar and set. Once set blitz and put into a squeezy bottle.
Step 3:
Sweat and Caramelise the Onions
Slice the onions very thinly, add the butter into a medium pan. Let the butter melt and add the onions and herbs. Turn the heat up and cling film. Allow the onions to sweat down fast to release the water. take the cling film off and cook the onions down till they start to caramelise.
Step 4:
Cool the onions
Leave the onions to cool down in the fridge
Step 5:
Prepare the Hazelnut
Mix the hazelnut oil, vinegar together add the salt, pepper, and lemon juice. Put into a squeezy bottle.
Step 6:
Place the brie mixture
Place the brie mixture into the kitchen aid and mix with the whisk attachment. Add cream if needed. Put into a piping bag with a nozzle.
Step 7:
Bake the Caramelised Onion
Lay the puff pastry out, roll gently with a rolling pin. Place on to a black tray, and a silpat mat. Prick the pastry with a fork all over. Spread the caramelised onions over the pastry thinly. Leaving a gab from the edge. Put on a piece of parchment paper over the top of the tart, add cook on 170c for 15 minutes fan 3. Turn the fan up to full and put on for another 6 minutes to brown.
Time required: 21 minutes
Step 8:
Repeat the pastry
Repeat the pastry, as above but with nothing on them. for the layered millefeuille.
Step 9:
Press and Cool
Bring out the oven and press with a black tray. Leave to cool.
Step 10:
Cook the spinach
Cook the spinach in butter, add salt.
Step 11:
Cut the tart
Cut the tart 10 cm by 4cm. and the same with the plain cooked pastry. You will need x1 plain pieces and x2 onion tart.
Step 12:
Prepare the tart and spinach
Assembling the tart, add the cook spinach onto the onion tart fine, add another piece of pastry, add the dressed lamb's lettuce. Pipe the brie cremeux onto the top. Dot on the sherry vinegar. Add some roasted hazelnuts and micro celery cress.
Step 13:
Serve
Mircoplane Wiltshire truffle on top.
