Brie & Roasted Capsicum Tart
Ingredients:
- 2 sheets puff pastry
- ½ tsp olive oil
- 1 medium Spanish onion
- ½ roasted red capsicum, cut into strips
- 110g South Cape Brie
- Handful of Kalamata olives, pitted and halved
- 10 sage leaves
Method:
Pre heat oven to 200°C.
Place a sheet of the puff pastry on a lined baking tray. Cut strips approx 1.5cm wide from the other sheet of pastry and lie along the edges of the full sheet to form the tart's edge. Press the strips with a fork to seal the edges.
Sauté the onion in a pan on medium heat. Let cool and scatter over the pastry sheet along with the roast capsicum.
Slice the South Cape Brie and place over the other ingredients. Place the olives over the top and finish by scattering sage leaves evenly over the tart.
Season with freshly ground pepper and bake for 20- 25 mins until pastry is cooked through.
Serving Suggestion:
Cut into squares and serve with green leaf salad. Serves 4.
