Double Brie Open Tart, Artichoke, Smoked Ham & Pesto

Recipes
Written By Lauren Koste

Ingredients

  • Flinders Estate Double Brie

  • 1 Jar Artichoke Hearts in Brine

  • 1/2 Cup Pesto (store bought or home made)

  • 1/2 Cup Rocket

  • Large Puff Pastry Sheet

  • 1 egg

double-brie_artichoke-tart720.jpg

Method

  • Preheat oven to 160°C

  • On a shallow tray lined with baking paper and greased, roll out the pastry. Score around the edge approx. 20mm in from the edge. Beat the egg and brush around the edges only up the scored area.

  • Place in the oven for 10-15 minutes until golden, being careful not to burn the edges.

  • Remove from oven, add slices of Double brie covering the base, add artichoke hearts and smoked ham and bake for a further 10 minutes. Once cooked, add dollops of pesto and sprinkle with rocket.



Lauren Koste
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