Baked brie veggie tart
Creamy brie and lightly cooked veggies all wrapped in golden pastry. This dish is a perfect appetiser or a warming lunch. Made using a KitchenAid mixer.
Baked brie veggie tart
Creamy brie and lightly cooked veggies all wrapped in golden pastry. This dish is a perfect appetiser or a warming lunch. Made using a KitchenAid mixer.
Tools
Ingredients
240 g all purpose flour
35 g whole wheat flour
225 g butter, firm and diced into 1cm cubes
1 tsp salt
120 ml ice water
2 garlic cloves, minced
8 stalks asparagus, ends trimmed, and chopped into 2.5 cm pieces
95 g green peas
340 g brie cheese, sliced thinly
freshly grated parmesan cheese (for garnish)
85 g honey (for garnish)
Step by step
Fit the whisk attachment to your mixer. Add the flour, cubed butter and salt to the mixer bowl. Turn the mixer to speed 1 for thirty seconds, then increase to speed 4 for 1-2 minutes (or until butter cubes appear to be half of original size). Reduce speed to 2 and, with the mixer still running, slowly drizzle in the ice water at a rate of about one tablespoon every 2 seconds. Turn off the mixer (the dough will be very clumpy) and use one hand to gather all the dough together in the bowl, squeezing and pressing the dough while you work.
Turn the dough onto a lightly floured surface and make it into a ball. Then, using the heels of your hands, fold the dough in half towards you, and press down again. Continue this process 3 or 4 times, or until the dough can be shaped into a disc and butter flecks are still obvious. Do not overwork the dough. Form a disc, wrap the dough in clingfilm, and chill it in the fridge while you prepare the fillings.
Heat a frying pan on medium high heat. Once hot, add butter and minced garlic, sauté the garlic for about 1 minute, until fragrant, , then add the chopped asparagus and the peas. Stir to evenly coat in the oil and garlic, then continue to cook for 2-3 minutes, stirring occasionally. Remove from heat.
Preheat the oven to 220°C. Flour the countertop, cut the disc of dough into half, form it into a disc again, and then roll the other half of the dough into a large square. Trim the edges of the square to create straight sides, then slice the square into four pieces.
Place the 4 squares of dough onto a baking sheet. At the centre of each square, place the brie slices into a small circle, leaving 2.5cm of space on all sides. Tear the Brie slices into smaller pieces, if you need to. Gently fold the pastry over the edge of the Brie - leaving an open well in the centre for filling with vegetables – and pleating to hold it in.
Cover the top of the Brie with sauteed vegetables. Repeat the process with the other half of dough. Brush the dough of all the tarts with egg wash and generously grate parmesan cheese over each one.
Place the tarts in a preheated oven and bake for 28-35 minutes, or until the crust is golden brown and the cheese is bubbling. Remove from oven and generously drizzle honey over the top of each tart. Serve immediately.
