Brie cheese tart with charred vegetables
Char-grilling vegetables brings out the intense flavours with a smoky edge. Add sexiness to the tart with a huge dollop of cheese.
Serves 4 Prep time 15 minutes
Cook time 45 minutes
100g green pepper, cut to bite-size triangles
110g red pepper, cut to bite-size triangles
100g yellow pepper, cut to bite-size triangles
100g fine asparagus
70g red onion
120g green olives
200g king island double brie cheese
• Heat up a non-stick grill pan with oil and grill fry the pepper, asparagus and onions for 3 to 5 minutes.
• Season to taste and toss in the olive. Let I stand for 35 minutes to marinate.
• Arrange the charred vegetable and cheese onto the cooked pate brisee pie (see recipe) casing.