Peach & Brie Rustic Tart

Prep time: 15min

Total time: 100min

Serves: 8

Ingredients
Nutritional Information

1 cup

all-purpose flour, plus more for dusting

250 mL

1/4 tsp

salt

1 mL

1/2 cup

cold unsalted butter, cut into cubes

125 mL

3 tbsp

ice water

45 mL

ripe peaches, pitted, peeled and sliced into thin wedges

1 tbsp

honey

15 mL

1 tbsp

sugar

15 mL

1 tsp

chopped fresh thyme

5 mL

1 tsp

cornstarch

5 mL

2 cans

triple-cream brie cheese, cut into 1/2-in/1-cm cubes

60 g

Per serving (1/8 of the recipe):

calories

220

fat

14 g

saturated fat

9 g

carbs

20 g

sugar

7 g

protein

4 g

cholestrol

40 mg

fibre

1 g

sodium

115 mg

Directions

Place the flour and salt in a food pro cessor. Pulse to combine. Add the butter, pulse until mixture resembles a coarse meal. With the motor running, slowly pour in water until dough forms a ball. Remove dough from processor and shape into a disk. Wrap in plastic wrap and chill at least 60 min. or up to 24 hr.
Lightly flour work surface. Roll pastry to 14-in. (35-cm) round, dusting work surface with more flour as needed. Transfer to baking sheet lined with parchment paper. Prick all over with fork.
Toss peaches, with honey, sugar and thyme. Stir in cornstarch. Arrange over top of pastry, leaving a 2-in.(5-cm) border. Fold over the pastry border to form a crust. Scatter Brie cubes over filling.
Bake on lowest rack of oven preheated to 425°F (220°C), for 20 to 25 min. or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.