From Clodagh's new Cookbook: Cooking at Home. Order your copy here!
Serves 6
INGREDIENTS:
12 sheets of filo pastry
10 slices of brie (600g)
2 pears, thinly sliced and halved
20g salted butter, melted
2 eggs, large
200ml double cream
2 tsp thyme leaves
Honey
Pinch Sea salt and pinch freshly ground black pepper
METHOD:
- Pre-heat the oven to 180oC fan.
- Gently fold up 2 filo pastry sheets, gathered like a fan, and place in a baking tray (size 25 cm x 39 approx.)
- Repeat with the rest of the pastry sheets, folding them in pairs and placing them alongside each other, quite snugly in a baking tray. Brush the pastry with the melted butter.
- Place the slices of brie cheese and pear, in between the sheets, tucking the brie in so some slices start at the top of the pan and others halfway down making a staggered pattern and then pairs of pear slices in the gaps between (see image below)
- Whisk together the eggs, cream and season with sea salt and freshly ground black pepper. Spread this all over the pastry.
- sprinkle over whole thyme leaves (In the Insta video they are added before and after the egg mix, but this is the correct place)
- Bake in the pre-heated oven for 40 minutes until the pastry is cooked and golden brown colour
- Drizzle with honey and serve
