Topped with delicious bacon and creamy brie, this no-fuss tart is a must-try. It makes a perfect starter or light meal for casual entertaining.
- Serves4, as a light meal
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 100g middle bacon rashers, thinly sliced
- 1 leek, pale section only
- 1 sheet of puff pastry, just thawed
- 100g spring onion dip
- 125g brie, cut into wedges
- Chopped chives, to serve
- Woody herbs such thyme or rosemary sprigs, to serve
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Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Heat a frying pan over medium-high heat. Add the bacon or leftover ham and leek or onion and cook, stirring, for 5 mins or until just golden.
Step 2
Place the pastry sheet on the lined tray. Use a small sharp knife to lightly score a 1cm border around the edge (don’t cut all the way through). Spread the dip or cream cheese inside the border. Top with brie. Sprinkle with bacon or ham and leek. Bake for 20-25 mins or until the pastry is golden and puffed. Sprinkle with chives and thyme to serve.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute leftover ham for bacon rashers, you can also substitute cream cheese for spring onion dip.
No-fuss bacon and brie tart
- Serves4, as a light meal
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 100g middle bacon rashers, thinly sliced
- 1 leek, pale section only
- 1 sheet of puff pastry, just thawed
- 100g spring onion dip
- 125g brie, cut into wedges
- Chopped chives, to serve
- Woody herbs such thyme or rosemary sprigs, to serve
Description
Topped with delicious bacon and creamy brie, this no-fuss tart is a must-try. It makes a perfect starter or light meal for casual entertaining.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Heat a frying pan over medium-high heat. Add the bacon or leftover ham and leek or onion and cook, stirring, for 5 mins or until just golden.
Step 2
Place the pastry sheet on the lined tray. Use a small sharp knife to lightly score a 1cm border around the edge (don’t cut all the way through). Spread the dip or cream cheese inside the border. Top with brie. Sprinkle with bacon or ham and leek. Bake for 20-25 mins or until the pastry is golden and puffed. Sprinkle with chives and thyme to serve.