Easy brie & tomato tart

Name: Easy brie & tomato tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 Classic Vine Tomatoes, finely sliced; 320 g sheet all-butter puff pastry; 1 medium free range egg, beaten; 150 g red onion marmalade or chutney; 200 g Président Brie, cut diagonally into 0.5cm slices; 15 g pack oregano, leaves picked; 1 tbsp extra virgin olive oil, for drizzling

A simple tart that still feels like a treat. This is good with buttered new potatoes and greens on the side.

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Vegetarian

Serves6
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins
Plusresting

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3 Classic Vine Tomatoes, finely sliced
320g sheet all-butter puff pastry
1 medium free range egg, beaten
150g red onion marmalade or chutney
200g Président Brie, cut diagonally into 0.5cm slices
½ x 15g pack oregano, leaves picked
1 tbsp extra virgin olive oil, for drizzling

Preheat the oven to 200ºC, gas mark 6, and put a flat baking sheet inside to heat up. Sandwich the tomato slices between sheets of kitchen paper for 10 minutes to dry out slightly.
Unroll the pastry on the paper it comes with and score a thin border, about 1cm in from the edge, with the tip of a sharp knife. Brush this border with beaten egg, then evenly spread the onion marmalade over the centre. Arrange the Brie and tomato over the top and scatter with sea salt flakes.
Take the preheated tray out of the oven and carefully slide the tart onto it (still on its paper). Bake for 30 minutes until the pastry is deep golden and crisp. Scatter over the oregano leaves and drizzle with the olive oil before serving.