Brie and plum tarts with basil pastry
Brie and plum are a marriage made in heaven. Briefly pan-fry the pastry, then add the topping and bake in the oven
Ingredients (Serves 2)
For the pastry
For the topping
Preheat the oven to 200°C, 400°F, Gas 6.
Sift the flour into a large mixing bowl. Add the butter and salt and mix together until the mixture resembles breadcrumbs. Transfer to a food processor and add the egg and basil leaves. Whizz until a dough is formed, then remove and roll out on a lightly floured surface. Cut into 7cm/31/2in rounds.
Heat the oil in a frying pan, add the pastry discs and cook over a low heat for 2 minutes on each side.
Meanwhile, wash the plums, cut each one in half and remove the stones. Cut the Brie into slices.
Place the plums and Brie over the pastry discs, transfer to a baking sheet and bake in the oven for 10 minutes. Remove from the oven and leave to cool slightly before serving while still warm.
For the pastry
- 100g/4oz plain flour
- 100g/4oz butter, at room temperature, cubed
- Pinch of salt
- 1 large egg
- Handful fresh basil leaves
- 1 tbsp olive oil
For the topping
- 2 ripe plums
- 50g/2oz Brie
Preheat the oven to 200°C, 400°F, Gas 6.
Sift the flour into a large mixing bowl. Add the butter and salt and mix together until the mixture resembles breadcrumbs. Transfer to a food processor and add the egg and basil leaves. Whizz until a dough is formed, then remove and roll out on a lightly floured surface. Cut into 7cm/31/2in rounds.
Heat the oil in a frying pan, add the pastry discs and cook over a low heat for 2 minutes on each side.
Meanwhile, wash the plums, cut each one in half and remove the stones. Cut the Brie into slices.
Place the plums and Brie over the pastry discs, transfer to a baking sheet and bake in the oven for 10 minutes. Remove from the oven and leave to cool slightly before serving while still warm.
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