Brie, fennel and tomato tarts
|400 g||puff pastry|
|1||fennel — bulb, thinly sliced|
|150 g||tomatoes — mini Italian, halved|
|1/2 tsp||garlic — cloves, crushed|
|freshly ground black pepper|
|1/2 tsp||fresh rosemary — finely chopped|
|125 g||brie cheese — thinly sliced|
|1||eggs — large|
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Unroll the puff pastry and cut in half lengthways. Cut each long strip into 3 equal pieces so that there are 6 pastry squares in total. Arrange the squares on the baking tray leaving space in between.
Place the fennel, tomatoes, olive oil and garlic in a bowl. Season with a good pinch of salt and pepper and add the rosemary. Toss everything together.
Tear the slices of brie into chunks and add these to the bowl. Give everything another mix.
Divide the tomato mixture between the 6 squares of pastry. Pile the filling into the middle of each square leaving a 1.5cm border around the edges. Whisk the egg and the milk together and brush this around the edges of each square.
Pop the tray in the oven for 35 minutes or until the tarts have puffed up and are golden. Serve immediately.
Recipe reprinted with permission of Cupcakes & Couscous.
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