Serves 4:
  • 1 roll of shortcrust or puff pastry
  • 200g of Brie cheese
  • 100g of shelled walnuts
  • 4 tablespoons of chestnut honey
  • 1 egg yolk
  • Extra virgin olive oil
  • salt, pepper and lemon to taste

Unroll the pastry and place it in a round baking tray, approximately 22-24 cm in diameter, lined with baking paper. Spread the Brie over the pastry base and cover with the roughly chopped walnuts, leaving the outer edge free. Brush round the edge with a little water and the egg yolk. Season with salt and pepper and bake in a preheated oven at 200°C for 20 minutes. In a small bowl, beat together the lemon juice, oil, salt and pepper. Add the honey and mix well. Serve the tart while still warm, on a bed of rocket or salad as preferred, drizzled with the honey vinaigrette.

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