What is essentially a posh cheese on toast brings an internal hug with a bit more sophistication.
Shop bought puff pastry (of course) makes this dish easy to whip up but is incredibly satisfying. The addition of a few basil leaves helps cut through the rich cheese with a perfume freshness, plus it’s the bezzie mate of both cheese and tomatoes.
I used red and yellow cherry tomatoes in this dish – mostly for personal preference and aesthetic but you could easily use your favourite type of tomato(es) for this.
1 pack of puff pastry
4 goodly slices of Brie
60g cheddar, grated
10 cherry tomatoes
Fresh basil leaves
- Unroll (or roll out if you’re using a block) the puff pastry straight from the fridge and gently drape over a low pie dish with a remove-able bottom. Tease the pastry flush against the sides and trim off any excess
- Prick the bottom of the pastry with a fork before putting in a preheated oven at 200C/400F/Gas Mark 6 for around 5 minutes
- Remove from the oven and press down any pastry that might have risen from the base. Grate the cheddar over the base, followed by the slices of Brie, and crumble over the Stilton.
- Halve the cherry tomatoes and place them on top of the cheese, insides facing up
- Return to the oven and cook for a further 15 minutes
- Remove from the oven and sprinkle over the basil and lots of ground pepper before demolishing
- You can use baking beans in the first bake of the pastry to prevent the base rising…if you have them (I don’t, hence I didn’t use them)
- Different cheeses can of course work with this but make sure the combination works. Goats cheese, Stilton and Camembert for example would be way too rich and sickly
- Try to refrain from using salt in this. The cheeses provide the saltiness in this and the saltless tomatoes will restore some freshness along with the basil. This could potentially be destroyed if you salt the tomatoes.