- Baked Brie Tart.jpg (45 KiB) Viewed 12 times
Takes: 30 minutes
Serves: 6
No nutritional information available.
Ingredients
- 2 x 320g sheet ready-rolled puff pastry
- 200g wheel of brie or Camembert (10cm diameter)
- 2 tbsp ready-made sun-dried tomato pesto
- 1 egg, lightly whisked
- 1 tsp sesame seeds
- Fresh thyme leaves, to garnish
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Line a baking tray with baking paper. Use a plate as a guide to cut a 23cm diameter disc from one of the pastry sheets. Place on the prepared tray. Cut the remaining pastry sheet into a slightly larger disc, cutting right to the pastry edge (about 25cm in diameter).
2. Place the brie or Camembert in the centre of the smaller pastry disc. Spread the pesto over the pastry around the brie, leaving a 5mm border at the edge. Place the larger pastry disc over the top, gently tucking it under the brie so there are no air pockets. use a fork to prick the pastry around the base of the brie in a neat circle.
3. Make cuts in the pastry from the base of the brie to the edge of the pastry, about 1½cm apart. Twist each piece then press the edge with a fork. Brush the pastry all over with the egg and sprinkle with the sesame seeds. Use a fork to prick the pastry on top of the brie three times.
4. Bake for 25 - 30 minutes or until the pastry is crisp and golden brown. Use a small sharp knife to cut off the pastry on top of the brie, slicing to use as extra dippers. Garnish with the thyme. Serve immediately while the brie is warm and still soft. Break off the twists to dip into the melted brie.
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