25 April 2015

Brie, Potato and Mushroom Tart

Easy Brie, Potato and Mushroom Tart

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 The Brie was well out of date and I really needed to use it up.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!

print recipe

Brie, Potato and Mushroom Tart
A simple puff tart topped with pesto, brie, potatoes and mushroom. Good served warm or cold.

Ingredients
  • 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
Instructions
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!

Details
Total time:  
Yield Makes 4 tarts





For more tarty ideas, check out (and follow) my Pinterest board You Are Such A Tart!


21 comments:

  1. Ohhh that looks good - I should have been at your house for that!! delicious - just love brie!
    Mary

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    1. It was good Mary and so quick to make, which I'm all in favour of.

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  2. Out of date Brie? Surely the whole idea of cheese is that it last forever, as long as it doesn't accidentally go mouldy?

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    1. I know what you mean Mike, but it was a couple of month's out of date and rather mature with a really strong flavour. It hadn't gone mouldy but it certainly packed a punch.

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  3. This looks so good! I love this kind of 'what do I have in the fridge' tart!

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    1. I know, those are the best Rachel and frugal too :)

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  4. Love a bit of double carbing! And ready made puff pastry is such a go-to for a quick meal.

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    1. Ach carbs, who cares (says the woman who desperately needs to loose weight) ;)

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  5. Brie is one of my favourite cheese and this tart looks delicios with potatoes and mushrooms

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  6. Oh my goodness, that looks delicious and a really quick supper idea :)

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  7. I absolutely love it! All of my favourite ingredients in one dish :)

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  8. ooh this sounds gorgeous. I've seen potatoes on pasta and Indian food is also heavy on double carbs (potatoes in rice one of my faves). So I know I would love this! delicious idea Jac x

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    1. I hope you try it Nazima, Cooper picked the potatoes of his.

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  9. We had treacle tart tonight - but I would have loved a slice of this tart too - creamy brie and potatoes and pastry ticks all my boxes for comfort food

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    1. Oh treacle tart, that does sound good :)

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  10. Ooh this does sound rather delectable, and a great way to use up cheese needing used up (a fab No Waste Food Challenge entry, if I do say so myself!) ;)

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    1. You are right Elizabeth I should be linking up. I'll put it on my to-do list :)

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  11. I adore the flavours you have used here Jac, always enjoy a well made tart and this is one of them!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x