Brie & Tomato Tart
I love this recipe, it looks posh, it is satisfying to eat and very easy to make. This recipe is adapted from one in the BBC Healthy Good Food: veggie dishes book.
Ingredients
320gm packet of Jus-Rol puff pastry.
200g brie
1 large ‘beef’ tomatos
1 medium courgette
Half a teaspoon of dried oregano or mixed herbs
Fresh basil leaves to garnish
Preheat the oven to 200 degrees or gas mark 6
Roll out the pastry on a baking tray. I covered mine with foil and sprayed it with a little olive oil. Leave it to sit for 10 minutes so it can get up to room temperature.
Score the pastry with a knife up to an inch from the edges. Prick the base with a fork, inside the marks.
Slice the brie, tomatos and courgettes into thin slices.
Heat 2 tablespoons of olive oil in a frying pan, I like basil infused oil for this.
Fry the courgettes for 5 minutes until they are soft. Add the dried herbs and cook for another couple of minutes. Then let them cool slightly.
Starting from one short end arrange rows of overlapping slices of brie, tomato and courgette in any pattern you like but stay within the lines. I had courgette left over so doubled up on the courgette rows. I also had brie and tomato left but we eat them while we waited for the tart to cook.
Bake for between 25 – 30 minutes until the pastry is puffy and the courgettes cooked. It divides really well into 6 portions, you could serve it with a salad or rice perhaps. My 7 year old decided she liked the look of this one (result!) so we just had 2 slices each.
Garnish with fresh basil and enjoy!
