Pleated Filo Tart with Beetroot & Brie

Pleated Filo Tart
with Beetroot & Brie

Vegetarian 

Serves 6

We have many favourites here at C&B, but this new creation instantly stands out! Melted creamy Brie slices, enveloped between folds of pleated filo pastry and sweet beetroot, then laced with fragrant basil and thyme, make a sensational combination of flavours and textures.

With simple ingredients and easy prep, this beautifully colourful, delicious tart will surely delight!

Ingredients

14 sheets filo pastry

125g butter of choice, melted

400g Brie, sliced

250g fresh store bought cooked beetroot, sliced

4 organic free range eggs

200g half fat crème fraiche

100ml milk of choice

1/2tsp salt

2tbsp pickled shredded beetroot (optional)

Fresh basil leaves

Fresh thyme 

Method

Preheat the oven to 180C.

Lightly grease an oven proof dish approximately 30x30cm.

Allow the filo pastry to come to room temperature before unwrapping, then lay flat on a clean tea towel. Cover with a second, slightly dampened tea towel to prevent it from drying out as you work. Using a pastry brush, lightly butter each filo sheet, then carefully fold it in pleats of approximately 5cm (in a concertina fashion). Stack the pleated sheets upright, one next to each other, to fill the dish. Insert the Brie slices and beetroot slices alternately within the folds of the pastry.

In a separate bowl, beat the eggs with the crème fraiche, milk and salt until smooth. Slowly pour the egg mixture evenly over the tart. If using, scatter the surface with the pickled shredded beetroot, then dot with basil and thyme leaves all over.

Place the tart in the oven just above the centre and bake for 35 minutes. Keep an eye on the tart and if it’s starting to brown too quickly, loosely cover with baking parchment or foil. Allow to cool slightly and set for about 10 minutes before serving. Enjoy!

Notes

You can substitute the fresh store bought cooked beetroot with jarred beetroot alone, sliced or shredded. This will give a slightly tangier taste, but will still work very nicely.

Store any left overs covered in the fridge for a few days. Reheat in the oven to revive the crispness of the pastry.