- 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.