British Brie & Roasted Vegetable Pie
By British Cheese BoardA crumbly cheese pastry encases roasted vegetables in this easy-to-make tart. Just be sure to check the label when purchasing the ingredients, to check that the brie you're buying is British!Time and servings
Ingredients
12 total- 1 tbsp of olive oil
- 2 tsp of sesame seeds
- 200 g of plain flour
- 2 mixed peppers, deseeded and thickly sliced
- 1 red onion, sliced
- 75 g of vegetable fat, chilled and cut into pieces
- 1 courgette, sliced
- 8 cherry tomatoes
- 100 g of british brie, cut into chunks
- 1 pinch of salt
- 50 g of mature cheddar cheese, grated
- 1 egg, beaten
Method
6 stepsStep 1
Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with olive oil and toss to mix. Roast for 20 minutes. Cool.
Step 2
Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg, and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.
Step 3
Roll out the pastry on a lightly floured surface into a 30cm circle (12 inches).Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.
Step 4
Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3 inches) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-from tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
Step 5
Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.
Step 6
Cook's tips: make the pastry in a food processor to save time.