Recipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson
200g softened butter
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.
350g cream cheese
100g Pronto Rosso (tomato paste)
150g crumbled blue cheese
8 thin slices brie
salt and pepper
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).