Try this decadent, yet easy to make pear and brie tart. The warm baking spices and creaminess of the dish pair beautifully with the SpearHead Chardonnay.
INGREDIENTS:
- 12 sheets of filo pastry
- 10 slices of brie 3 pears, thinly sliced and halved
- 2 tbsp butter, melted
- 2 eggs
- 200ml double cream
- 2 tsps cinnamon
- Honey
- Sea salt and freshly ground black pepper
METHOD:
- Pre-heat oven to 355 F.
- Gently fold up the filo pastry sheets, gathered like a fan, alongside each other, quite snug in a baking tray. Brush the pastry with the melted butter.
- Place the slices of brie cheese and pear, in between the sheets.
- Whisk together the eggs, cream, cinnamon and season with sea salt and pepper. Spread this all over the pastry.
- Bake for 40 minutes. Drizzle with honey, cut in squares and serve. A must try with the SpearHead Chardonnay!
