A rich and creamy tart perfect as a starter or as a light meal in its own right.
300g shortcrust pastry
150g of Brie
150 ml of thickened cream
100 ml of milk
Salt and Pepper
1 sprig of Thyme
Line your flan tin with short crust pastry and blind bake it for 15 minutes and allow it to cool.
Cut the brie in ½ to 1 cm thick pieces. Place the brie pieces on the cooled pastry cases.
In a bowl, beat 2 eggs with the cream, then add the milk. Mix until well combined.
Season to taste with the salt and pepper, a pinch of nutmeg and the roughly chopped thyme.
Pour egg mixture into the prepared flan tins until it is filled to just below the rim.
Place the tart(s) into the preheated oven at 200° Celsius. Bake the tart(s) for 20 minutes if using several smaller 12 cm flan tins or 30 minutes if using the larger 23 cm tin.
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