Recipe testing is always lovely when I receive input from the family. My son loved the autumnal flavours and my daughter suggested serving this with something sweet on the side like onion marmalade or red current jelly.If you want to make this a vegetarian dish, leave out the pancetta and use extra butter to sauté the leeks.
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Ingredients
- 100 g thick cut bacon or pancetta diced
- 60 g butter
- 2 leeks thinly sliced
- 2 sprigs thyme leaves picked from one sprig
- 200 g mushrooms sliced
- 200 g brie
- 320 g pack ready rolled puff pastry
- 2 spring onions finely sliced
- 1 egg yolk lightly beaten with 1 tsp water
- parsley to serve
Instructions
- Preheat the oven to 200C fan.
- Heat a frying pan over a medium heat. Drop in the bacon bits and allow the fat to render and the meat to brown. Remove with a slotted spoon to a bowl, add half the butter to the same pan along with leeks and sprig of thyme (saving the other sprig, leaves picked for later). Give everything a good stir, lower heat to lowest setting and sweat the leeks for 7-10 minutes or until soft. Give a good stir then remove to the bowl with the bacon, removing the thyme sprig.
- Add the rest of the butter to the same pan along with the mushrooms and cook for 4-5 minutes until brown. Add the mushrooms to the bowl and toss everything together along with remaining thyme leaves and season with salt and pepper.
- Unroll the puff pastry, keeping it on the baking paper that it comes on, place on a baking sheet. Thinly slice the brie and lay along the tart leaving a 2 cm edge on all sides. Tope the brie with pancetta and vegetables, sprinkle with spring onions and using a pastry brush, paint the edges with beaten egg yolk.
- Bake in the oven for 20 minutes. Sprinkle with parsley and serve.
Nutrition
Calories: 427kcalCarbohydrates: 21gProtein: 16gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 111mgSodium: 638mgPotassium: 337mgFiber: 2gSugar: 4gVitamin A: 1063IUVitamin C: 8mgCalcium: 106mgIron: 2mg
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