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Spinach, Brie & Cranberry Puff Pastry Tart

spinach-brie-and-cranberry-vol-au-vent-small.jpg

Preparation time approx. 15 minutes

Ingredients for 4 servings:

Method:

Preheat the oven to 200oC, Gas Mark 6.

1. Bring some water to a rolling boil and blanch the Spinach Leaf for 30-45s until wilted. Drain and refresh under cold water, then drain again and squeeze out as much moisture as you can.

2. Roughly chop the drained Spinach Leaf and mix in the Toasted Pine Nuts. Season with salt, pepper and a pinch of nutmeg. Place this mixture in the bottom of each Puff Pastry Pie Case – fill to about half-way.

3. Place a slice of brie on top of the spinach in each pastry case, enough to fill the case.

4. Place on a baking tray and bake for 5-8 minutes until the cheese has just melted and the pastry is crisp and golden.

5. Remove from the oven, add a teaspoon of cranberry sauce to each case, and return to the oven for 1 minute only just to warm up the cranberry sauce.

Allow to cool a little before serving, checking the cranberry sauce isn’t too hot. Serve with a crisp Mixed Leaf Salad