Brie and Tomato Tart

Perfect for a light lunch or if you are asked to bring a dish to a holiday party.

I think this is an excellent option as part of a buffet meal because it only has ‘gentle’ flavours that pretty much work with any side dish that you want to serve. It also looks pretty 🙂

If you don’t have a long tart pan then don’t worry, just use a normal round quiche or pie dish.

You can swap the brie for camembert or another similar soft cheese.

Ingredients – serves 4:

  • 1 sheet ready-rolled frozen shortcrust pastry, thawed
  • 3 eggs
  • 1 cup milk
  • 1/3 cup grated cheddar cheese
  • 2 teaspoons Dijon mustard
  • 1 tbsp plain flour
  • 1 tbsp fresh chives, finely snipped
  • 100g/3 oz brie or any other soft cheese, thinly sliced
  • 5 cherry tomatoes, halved or quartered depending on their size

Method:

  • Heat your oven to 200C/180C fan forced/390F. Spray a tart pan or quiche dish with cooking spray.
  • Line your pan/dish with the pastry, making sure to firmly press any joins and to come up the sides of the pan too. If you are using a tart pan that has a loose base, place the pan onto a baking tray just in case any egg mixture leaks out of the tart whilst it is cooking.
  • Put the eggs, milk, grated cheese, mustard, flour and chives into a jug and whisk to combine.
  • Place the sliced brie and cherry tomatoes into the pastry case, then gently pour over the egg mixture.
  • Bake for 40-45 minutes or until the pastry and filling are golden brown.
  • Remove from the oven and leave to cool for at least 15 minutes before serving. (You can also cool completely in the pan then refrigerate overnight if you want to make this in advance.)
  • Enjoy!

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One Response to Brie and Tomato Tart

  1. chefkreso says:

    This tart is made for sharing with friends at a weekday brunch 😀

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