The Chronicle

Hello, long weekend

THESE SHOW-STOPPERS TAKE MUCH LESS WORK THAN YOU’D THINK, SO GET COOKING

- – Tracy Rutherford

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

METHOD

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.

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