Christmas Veg Tart with Brie & Cranberry

RECIPE

CHRISTMAS VEG TART WITH BRIE & CRANBERRY

Serves: 4

Prep Time: 20 Minutes + 30 Minutes Chill Time

Cook Time: 15 - 20 Minutes

INGREDIENTS

FOR THE SPROUT SLAW

100g raw sprouts, thinly sliced

1 carrot, shredded

1 shallot, sliced

1tsp wholegrain mustard

1/2 lemon, juiced

2tbsp buttermilk

Salt and pepper to taste

FOR THE TART

1 pack ready to roll puff pastry

100ml cranberry sauce

6 cherry tomatoes, sliced

150g Brie, sliced

1 parsnip, thinly sliced

1 shallot, sliced

25ml olive oil

1 handful fresh sage leaves

Salt and pepper to taste

1 egg, beaten

METHOD

1. For the sprout slaw, mix together all the slaw ingredients and season with salt and pepper.
2. Preheat the oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. 
3. Keeping it on the parchment, roll out the ready to roll puff pastry into a thickness of 3mm and place onto a 25cm square baking tray.
4. Spread the cranberry sauce onto the pastry leaving a 2cm edge of pastry. 
5. Top with the cherry tomatoes, slices of Brie, sliced parsnip and sliced shallot.
6. Drizzle with olive oil, scatter with sage leaves and season to taste with salt and pepper.
7. Brush the edges of the pastry with beaten egg and bake in the oven for 15-20 minutes. Allow to cool for 5 minutes, then cut into slices and share.
8. Serve with sprout slaw and your favourite pickle.

CHEF'S TIP

Cut into smaller squares and use as finger food for your New Year celebrations.