Asian greens… in pastry? This choy sum and brie tart with added gruyere is all kinds of wonderful: savoury, creamy and with a delicious bite from the roasted veggies. Totally unexpected, but totally divine.
WATCH THIS RECIPE
Choy Sum and Brie Tart
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
375g (13 oz) puff pastry (a pre-rolled sheet is best)
1 egg yolk, beaten
¼ bunch choy sum, cut into thirds*
100g (3.5 oz) brie cheese, sliced
50g (1.5 oz) gruyere, grated
Steps
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Preheat the oven to 180°C (350°F). Place a baking tray in the oven to preheat (this step will help to prevent a soggy bottom of your tart).
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Roll the pastry out and then cut in half to form 2 equal rectangles. Place one of the rectangles onto a sheet of baking paper. On the other rectangle, cut out a ‘frame’ of around 2cm (just under 1 inch) thickness. Carefully lift up the pastry frame and place it on top of the rectangle that’s on your baking paper, taking care to line up the edges. (The smaller rectangle of leftover pastry can be used for something else.) Brush everything with egg yolk.
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Add a layer of grated gruyere cheese (about half of your total amount) to cover the centre of the pastry, but not the edges. Place pieces of choy sum to cover and load the middle of the pastry. Arrange slices of brie in and around choy sum pieces. Sprinkle over the remaining grated gruyere cheese.
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Remove the hot tray from the oven and carefully transfer the baking paper and pastry to it. Return the tray to the oven and cook for around 15 minutes or until the edges have puffed up and doubled in size, the bottom is crispy and the pastry looks lovely and golden brown.
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Notes:
– You’ll have lots of leftover choy sum, as you’ll only need about a third to make this tart. Use the remainder as a side dish of stir-fried Asian greens, or in this BBQ Pork & Prawn Noodle Soup.
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