I made this Brie, Potato and Mushroom Tart for dinner tonight. The Brie was well out of date and I really needed to use it up.
I used ready rolled puff pastry which is just so easy to use. It's even wrapped in greaseproof paper these days, so you can pop it straight onto your baking tray with no faffing.
I cut the pastry into four and scored each rectangle around the edge to give it a border, then I spread pesto across the base and topped it with slices of brie, baby potatoes and mushrooms. I finished the tarts off with a good grinding of black pepper before popping them in the oven. I added a sprig of fresh dill to each tart before I served it.
I made four good size tarts but you could halve them (as I did above) if you're serving them with salad and keep the leftovers for lunch.
I made us a mini buffet to go with the tart, which is Cooper's favourite type of dinner.
A traditional potato salad with lots of fresh dill for Cooper and myself and a creamy pesto potato salad with baby corn for Graham. I used soya yoghurt and dairy free pesto to make sure Graham's was vegan friendly.
The pesto potato salad was excellent and Graham really enjoyed it. Watch this space, I'll be blogging it soon.
I also put out bowls of pickled baby beets, baby plum tomatoes, cucumber slices and sweetcorn. Yum!
Yield Makes 4 tarts
Brie, Potato and Mushroom Tart
A simple puff tart topped with pesto, brie, potatoes and mushroom. Good served warm or cold.
- 1 x 375g packet ready rolled puff pastry
- 2-3 tbsp pesto
- 150g wedge of brie, thinly sliced
- 4 boiled or steamed baby potatoes, cooled and sliced
- 6 chestnut mushrooms, sliced
- a good grinding of black pepper
- a few fronds of fresh dill
1. Preheat the oven to 200c/180c fan/gas mark 6. 2. Unroll the pastry and place on a baking tray.3. Cut the pastry into 4 rectangles and score a border around each with a knife.4. Spread pesto over each pastry (inside the border) and top with slices of brie, potato and mushrooms.5. Grind some pepper over the tarts and bake in the oven for 15-20 minutes until golden.6. Serve topped with a frond of dill. 7. Enjoy!
Yield Makes 4 tarts
For more tarty ideas, check out (and follow) my Pinterest board You Are Such A Tart!