Make these blackberry, brie and thyme miniature filo tarts for festive celebrations

Alexandra Dudley
·1-min read
Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

From Town & Country

There is something irresistible about the combination of melted cheese and flaky pastry, and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort. I especially love to serve these mini tartlets around Christmas time as they are perfect for a celebration. Think warm soft brie oozing from crisp pastry and a burst of fruity flavour from plump and juicy blackberries. I always go for Victoria Blackberries when making these. They are British-grown, premium and slightly larger berries.

Photo credit: Alexandra Dudley
Photo credit: Alexandra Dudley

Blackberry, brie and thyme miniature filo tarts

Makes 24 canapés.

Ingredients

4 sheets of filo pastry

50g melted unsalted butter

200g brie

150g Victoria blackberries

A bunch of thyme, leaves removed

Salt and freshly ground pepper

Method

Preheat the oven to 180°C fan setting.

Keeping your pastry covered under a damp tea towel (to keep it from drying out). Remove one sheet and brush it with the meted butter. Using scissors cut this into roughly 5cm squares.

Arrange three squares and place them on top of each other turning them as you go so that you create almost a star effect. Place the pastry stack into the hole of the mini muffin tin and push to create a tartlet shell.

Repeat until you have filled all 24 holes.

Chop the brie into roughly 24 equal sized pieces and push into each pastry case.

Halve the blackberries and place one half on each tartlet.

Sprinkle a pinch of thyme onto each tartlet and season with salt

Bake for 10 minutes or until the pastry looks golden brown and the cheese has melted.

Sprinkle over some more fresh thyme and grind over a generous amount of black pepper.

Serve right away.