In the summer I love to combine something warm with something fresh so I make a lot of tarts using a cheesy puff pastry base then loading them up with lots of fresh ingredients. One of my favourites to make right into early autumn is this Brie, Pear, Prosciutto and Rocket Tart with Walnuts. I cook the brie and pear with the pastry so that they become oozy and jammy then top the whole lot with wafers of prosciutto, handfuls of fresh rocket and some toasted walnuts. I drizzle everything with extra virgin olive oil and some balsamic reduction and it gets devoured in minutes. It’s incredibly easy to make, endlessly adaptable to suit your preferences and a truly beautiful piece to bring to the table.

Add the prosciutto 5 minutes before it’s done baking if you want some extra crisp

INGREDIENTS
serves 4
1 sheet puff pastry
1 wedge of brie (approx. 200g)
2 firm pears
6 slices of prosciutto
40g walnuts
handful of rocket
to drizzle: 1 tbsp honey, extra virgin olive oil and balsamic reduction

• Pre-heat the oven to 200°C Fan.
• I usually fold a sheet of puff pastry in half then re-roll it out to fit my baking sheet. I find they’re a little long and thin for tarts so I make them a little shorter and denser by re-rolling.
• Brush a little oil onto a piece of greaseproof paper on a baking tray then lie the pastry on top and score a border around the edge (not all the way through the pastry – just partway so that the edge rises but the middle doesn’t.
• Cut the edge rinds off the brie then slice the rest of the cheese and arrange in the centre of the tart. Top with slices of pear. I’m not precise in layout as it all gets covered up anyway. Put the tray into the oven for 15 minutes.

• Once the pastry has risen, the cheese is melted and the pears are soft you can top with slices of prosciutto, chopped toasted walnuts and handfuls of rocket before drizzling everything with a tablespoon of honey, some extra virgin olive oil and some balsamic reduction (use vinegar if you don’t have reduction).