Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson

300g flour
150g oats
200g softened butter
2 eggs
salt
cracked pepper
1 tsp fresh thyme leaves
1½ tsp sugar

Mix all ingredients in a food processor and rest. Line a 20cm (diameter) deep pie tin with pastry.

Bake blind, ready for the filling.

Filling

350g cream cheese
100g Pronto Rosso (tomato paste)
150g crumbled blue cheese
8 thin slices brie
230ml cream
salt and pepper
nutmeg
6 eggs

Mix cream cheese, cream, eggs, nutmeg, salt and pepper in a food processor.

Spread Pronto Rosso on the base of the oatmeal crust and crumble the blue cheese on top.

Pour the cream cheese mix over and top with chives and slices of brie.

Cook on bottom shelf at 155°C with an empty tray on the top shelf to stop it from browning too much. Cook for approx 45 mins. It should still be quite wobbly in the middle (do not let it souffle while cooking).

Nourish – 2017 Autumn Issue

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