Crisp puff pastry set off by creamy brie and slivers of sweet d'anjou pears seasoned with sage and served with a simple salad is ideal for a light lunch, part of a brunch menu, an indulgent breakfast variation, or why not scale down and try mini versions that would serve well as canapes at a cocktail party.
Total time: 40 minutes
Serves 4
Ingredients: 250g Puff Pastry; 100g Brie, sliced; 2 Pears, peeled, cored and thinly sliced; 4 rashers back Bacon; 1 tsp fresh Sage, chopped
Method: Preheat the oven to 200°C, 400°F, Gas Mark 6 and lightly grease a baking tray. Preheat the grill then cook bacon rashers until crisp. Roll out the pastry large enough to cut out a circle of 25 cm/10 inches. Place on the baking tray. Place the brie over the base to within 21.5 cm/ an inch from the edges. Arrange the pears and bacon over the brie and sprinkle over the sage. Bake in the oven for 25 minutes until the pastry is golden and crisp.
For the salad: Dress ½ head iceberg lettuce, washed, drained and roughly torn and 2 tblsp Spanish Pimento Olives, sliced with a good splash of Verjuice and extra virgin olive, dried Italian herbs, salt and pepper whisked together.
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