Quick Kitchen: Pear and Brie Tart
Quick Kitchen: Pear and Brie Tart
There’s something special about the change of seasons in Australia. You can almost feel it when the produce markets start to shine with new colours and scents. Have you noticed that as the air cools from May to July, pears come into their own? Their softsweetness and gentle aroma make them one of my favourite […]
Servings
6
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 1 Frozen (gluten free) puff pastry, thawed in fridge overnight
- 1 tbsp plum jam or jam of choice
- 1 wheel brie, sliced (or use 2 for a cheesier tart)
- 2 pears, halved & thinly sliced
- 1 tsp fresh thyme leaves
- 1 egg yolk, to make a wash
- Olive oil
- 1 tsp wild honey
- Sea salt
Method
- Pre-heat the oven to 200°C fan-forced
- On a floured board, roll out puff pastry to approx 38cm x 26cm baking sheet.
- Place pastry onto the baking sheet and score a 3cm-wide rectangle around the edge (for the edges to puff up).
- Smooth jam over the base with the back of a tablespoon.
- Place slices of brie and pear, alternating between each so they form a pattern, on the pastry, then add thyme on top.
- Brush the pastry’s 3cm scored edge with egg wash (1 x yolk mixed with a touch of water in a small bowl).
- Drizzle olive oil and honey, then scatter sea salt on top.
- Bake in the pre-heated oven for 18 minutes until crispy. Serve hot.
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