There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort.
Think warm soft brie oozing from the crisp pastry and a burst of fruity flavor from plump and juicy blackberries. Here is the perfect recipe to making Victoria blackberry, thyme filo miniature tarts:
Ingredients:
- 50g melted unsalted butter
- 200g brie
- 150g Victoria blackberries
- A bunch of thyme leaves removed
- Salt and freshly ground pepper
Method:
- Preheat the oven to 180 fan setting.
- Keeping your pastry covered under a damp tea towel (to keep it from drying out). Remove one sheet and brush it with the melted butter. Using scissors cut this into roughly 5cm squares.
- Arrange three squares and place them on top of each other turning them as you go so that you create almost a star effect. Place the pastry stack into the hole of the mini muffin tin and push to create a tartlet shell.
- Repeat until you have filled all 24 holes.
- Chop the brie into roughly 24 equal-sized pieces and push into each pastry case.
- Halve the blackberries and place one half on each tartlet.
- Sprinkle a pinch of thyme onto each tartlet and season with salt
- Bake for 10 minutes or until the pastry looks golden brown and the cheese has melted.
- Sprinkle over some more fresh thyme and grind over a generous amount of black pepper.
- Serve right away.
Alexandra Dudley is a chef, podcaster, and food blogger, creating delicious and easy to make recipes at home using British grown berries.
