Baked Brie Sunshine Tart
January 01, 2021
"From our weekday newspaper The West Australian."
- Serving Size: 1 (119.3 g)
- Calories 471.3
- Total Fat - 33.6 g
- Saturated Fat - 8.7 g
- Cholesterol - 138 mg
- Sodium - 355.6 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 1 g
- Sugars - 0.7 g
- Protein - 13.6 g
- Calcium - 69.6 mg
- Iron - 2.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat oven to 200°C/180°C fan forced.
Line a baking tray with baking paper and use a plate as a guide to cut a 23cm-diameter disc from 1 pastry sheet and place on prepared tray and then cut remaining pastry sheet into a slightly larger disc, cutting right to pastry edges (about 25cm in diameter).
Place brie in the centre of the smaller pastry disc and spread the pesto over the pastry around the brie, leaving a 5mm border at the edge and then place the larger pastry disc over the top, gently tucking it under the brie so there are no air pockets and use a fork to prick pastry around base of the brie in a neat circle.
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 and brush the pastry all over with egg and sprinkle with sesame seeds and then use fork to prick the pastry on top of the brie 3 times.
Bake for 25-30 minutes or until crisp and golden brown (see note).
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.
NOTES - Check halfway through baking and cover pastry twists with foil if browning too quickly. The tart can be assembled (without brushing with egg) and stored in the fridge for up to 4 hours before cooking. You could replace the brie wheel with a camembert wheel.
No special items needed.