Artichoke, brie + thyme tart

I find such delight in making tarts. There’s much satisfaction in arranging the filling and making it look uniquely lovely. To me, this is the joy of cooking! Discovering the prettiness of certain ingredients and making them look beautiful. In this particular tart, I’m celebrating the humble jar of marinated artichokes (I always have some in the pantry) and married them thick slices of brie, free-range eggs and fragrant, earthy thyme.

Ingredients:

2 sheets of pre-made puff pastry

1 x 340g jar of marinated artichokes, drained

1 round of brie or Camembert, cut into length-wise slices

6 free range eggs

Fresh thyme

Method:

Pre heat the oven to 200 C, and grease a tart tin with a little olive oil.

Line the base of your tin using the shortcrust pastry. You might need to cut and press in a few extra pieces to create a big enough pastry base. Trim any over-hanging edges.

Lightly whisk the eggs, then pour the mixture into the tart tin. Next, fill with the artichokes, then top with the slices of brie or camembert.

Lastly, scatter with the fresh thyme, and season with sea salt and cracked pepper. Fold the pastry lightly around the edges to encase the filling.

Bake for 25 minutes, or until golden around the edges and firm in the middle.

Serves 8

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