This brie and tomato tart is my entertaining ‘cheat’ recipe. Its adapted from Christine Stevens’ Harvest Recipe Book. Since discovering it, I usually always have a roll of frozen pastry in my freezer, just in case. The combination of tomatoes, basil and brie is delicious. It’s so easy, very tasty and your guests will love it.
- 1 roll frozen puff pastry (defrosted)
- 1 dozen tomatoes, thinly sliced
- 250g Camembert or Brie cheese, thinly sliced
- Wholegrain or Dijon mustard
- Handful of basil leaves
- Preheat the oven to 180° C
- Unroll puff pastry and place onto a lightly floured baking tray.
- Lightly score a border around the pastry, about 1 cm from the edge.
- Blind bake in the oven for about 10 minutes.
- Remove and allow to cool for a few minutes
- Spread mustard on the base
- Layer the tomatoes, basil and cheese across the base, alternating each ingredient
- Return to the oven and bake for 20 – 25 minutes.
- Remove and allow to cool for about 10 minutes before cutting and serving.
Tips & Tricks:
- You can use any kind of tomato, whole cherry tomatoes are fun too.
- I use whole basil leaves in my tart but you can tear it up and scatter if you prefer a more subtle flavour
- You can use any kind of mustard although I would stay clear of anything too strong as it overpowers the other flavours
Now its your turn…
Have you tried this recipe? How did you find it? Did you add anything new? We would love to know how it turned out for you. Please share in the comments below.
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* I don’t have an image of mine so I’ve used this delicious looking one from Vicky at Avocado Pesto. Thanks Vicky