Blackberry and Brie Tart
A super simple dessert option for you holiday spread!
Ingredients
2 x 125g wheels Unicorn Cheese Double Brie or Triple Cream Brie
2 sheets of puff pastry
2 punnets of fresh blackberries
A few sprigs of thyme
Drizzle of honey (optional)
Drizzle balsamic (aged)
Sprinkle of salt
Method
Pre-heat oven to 190°C.
Thinly slice the brie into triangles.
Spray your tray with olive oil spray or line with baking paper to prevent pastry from sticking.
Place the 2 sheets of puff into your baking tray, layering at odd angles so that the entire base of the tray is covered. There will be overhanging edges that we will fold at step 8.
Arrange the cheese slices evenly across the pastry.
Sprinkle the blackberries over the top and in between the cheese, making sure to get a fairly even spread. Don’t forget the corners!
Drizzle balsamic reduction over the tart and add a few sprigs of thyme and a pinch of salt!
Fold and pinch down the overhanging pastry to encase the berry and cheese contents. Do this around the entire tray.
Bake for 20-25 minutes until golden brown. If the pastry still needs to brown, turn the oven up to 220°C and cook for another 5-10mins.
Drizzle with honey and serve hot!
