July 23, 2008 - 13:07 BST hellomagazine.com Ingredients (Serves 2) 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 Ingredients (Serves 2) For the pastry100g/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 topping2 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.