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Brie Tart

    Ingredients

    • Store-bought frozen Puff Pastry
    • 2-3 tbsp Mezé Onion Marmalade
    • 10g fresh Thyme
    • 1 wedge of Brie
    • 50g roasted Pine Nuts
    • Makes 2x 15cm tarts

    Preparing the spices

    1

    Preheat the oven to 1800C. Roll out the pastry thinly.

    2

    Press the Puff Pastry into the tin using your fingertips, pushing it into the edges. Leave an overhang of pastry around the sides of the tin. Use a fork to prick the base of the pastry.

    3

    Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.

    4

    Bake for about 15 minutes or until the pastry is firm, then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Trim any excess pastry before filling.

    5

    Whilst still warm place 1 1/2 tablespoons of onion marmalade on the base and spread.

    6

    Cut the brie into pieces and place on top of the jam with the pine nuts.

    7

    Dilute 1 tablespoon of marmalade with 1 tablespoon of water and drizzle over the tart. Sprinkle with some thyme, and return to the hot oven. Grill until the cheese starts to melt.

    8

    Remove from the oven. Add some extra thyme on top and serve.

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