Brie & Apple Autumn Tart

LunchServes 8

Celebrate the abundance of British apples this autumn with this delicious seasonal tart from the team at Charlie & Ivy’s. Combining layers of sliced Bramley apples and oozing melted brie with Charlie & Ivy’s Garlic & Thyme Plant Based Mayonnaise and Garlic, Oregano & Balsamic Bread Dipper, all on a crisp puff pastry base, this simple tart makes a delicious seasonal supper packed with flavour and texture. For more recipe inspiration, visit www.charlieandivys.co.uk.

Ingredients

1 sheet of ready-rolled puff pastry

2 spoonfuls of Charlie & Ivy’s Garlic & Thyme Plant Based Mayonnaise

A generous drizzle of Charlie & Ivy’s Garlic, Oregano & Balsamic Bread Dipper

200g brie, thinly sliced

2 large Bramley apples, cored and thinly sliced

A handful of pecans, roughly chopped

A pinch of salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Unroll the puff pastry onto a large baking tray, keeping it on its baking paper. Lightly score a 2cm border around the edge, taking care not to cut all the way through.
  3. Leaving the border clear, spread the mayonnaise over the pastry, then arrange the brie and apple slices on top. Drizzle generously with the bread dipper and season with salt and pepper.
  4. Bake for 20–25 minutes, or until the pastry is golden and crisp and the apples are tender.
  5. Finish with a little more bread dipper and a scattering of chopped pecans before serving.