Hello, long weekend
THESE SHOW-STOPPERS TAKE MUCH LESS WORK THAN YOU’D THINK, SO GET COOKING
BAKED BRIE SUNSHINE TART SERVES 8. PREP 20 MINS. COOK 30 MINS INGREDIENTS
• 2 sheets frozen puff pastry, just thawed
• 200g (10cm-diameter) wheel of brie
• 2 tbsp bought sundried tomato pesto
• 1 egg, lightly whisked
• 1 tsp sesame seeds
• Fresh thyme leaves, to serve
1 Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Use a plate as a guide to cut a 23cm-diameter disc from 1 pastry sheet. Place on prepared tray. Cut remaining pastry sheet into a slightly larger disc, cutting right to pastry edges (about 25cm in diameter).
2 Place brie in the centre of the smaller pastry disc. Spread the pesto over the pastry around the brie, leaving a 5mm border at the edge. Place the larger pastry disc over the top, gently tucking it under the brie so there are no air pockets. Use a fork to prick pastry around base of the brie in a neat circle.
3 Make cuts in the pastry from the base of the brie to the edge of the pastry, about 1.5cm apart. Twist each piece then press the edge with a fork. Brush the pastry all over with egg and sprinkle with sesame seeds. Use fork to prick the pastry on top of the brie 3 times.
4 Bake for 25-30 minutes or until crisp and golden brown (see tip). Use a small, sharp knife to cut off pastry on top of brie, slicing to use as extra dippers. Sprinkle with thyme and serve immediately while brie is warm and still soft. Break off twists to dip into melted brie.