Le Rustique Brie de Caractère Tartlets with Honey Onion Relish

I love sharing recipes and so when Le Rustique got in contact and mentioned that they are celebrating with new recipes using honey as the secret ingredient, I just knew that I' love to give them a try. Le Rustique has partnered with food blogger and cheese lover Lavender & Lovage to create unique recipes combining the creamy textures of their Camembert and Brie with the sweet taste of honey in delicious recipes, perfect for picnics. 

After having a look at the recipes they had created, I decided that my favourite was the Le Rustique Brie de Caractère Tartlets with Honey Onion Relish and so I just had to share it.

These gorgeous little Le Rustique Brie tartlets use rounds of bread in place of pastry and are so easy to make, perfect for getting the kids to help too. The tangy honey onion relish* adds a lovely depth to the crisp cases and melted cheese, before they are dressed to serve with chopped chives for the final flourish. 

Makes: 12 small tartlets/ 4 large tarts 
Prep time: 45 mins
Cooking time: 8-10 mins

Honey Onion Relish:
50g butter
 2 red onions, peeled and diced
2 tbsp runny honey 
1 tbsp red wine vinegar

12 x slices Brown bread
50g softened butter
100-120g Le Rustique Brie de Caractère, cut into 12 pieces
Chopped fresh chives

1. To make the honey onion relish: melt the butter in a pan and add the onions; sauté the onions for 4 to 5 minutes and then add the remaining ingredients. Simmer, stirring all the time to stop it sticking, for 20 to 30 minutes until it is thick. Cool and set to one side until needed.
2. Pre-heat oven to 200C/400F/Gas mark 6. 
3. Using a 5cm to 6cm cutter, stamp out 12 circles from the sliced bread, and butter them on one side only. Place the buttered sides down into a 12-hole bun-tin, pressing them to create a tartlet shape.
4. Add a teaspoon of honey onion relish into each bread tartlet base, and then place the pieces of Le Rustique Brie de Caractère on top.
5. Bake for 8 to 10 minutes until the cheese has melted and the bottom of the bread tartlet bases are crispy and golden brown. 
6. Gently ease them out of the tray and sprinkle chopped fresh chives over them before serving.

* The honey onion relish can be made ahead of time and keeps in the fridge for up to two weeks.

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