Savory Brie & Persimmon Tart (with a Sweet Crunch)

A little fancy, but mostly effortless. This savory tart combines creamy brie, soft persimmon and a crunchy nut topping. Perfect for brunch, lunch or a lazy dinner with a simple side salad.

Ingredients

For the tart

• 2 sheets of puff pastry

• Melted butter (for greasing)

• 1–2 persimmons

• Brie cheese (about 200–250 g)

• 4 eggs

• 250 ml heavy cream

• Salt & black pepper

• Fresh thyme

For the topping

• A handful of mixed nuts (cashew, hazelnut, almond, walnut)

• Olive oil

• Maple syrup or honey

How to make it

Preheat the oven to 185°C (365°F).

Grease a tart pan with melted butter. Place one sheet of puff pastry in the pan and prick it all over with a fork.

Cut the second sheet of puff pastry into thin strips, about 1.5 cm wide. Lightly brush them with butter and set aside.

Cut the persimmons in half, then slice them into half-moon shapes. Slice the brie into long strips, also about 1.5 cm wide.

Now the fun part: assembling the tart. Start in the center of the pan with a small circle of puff pastry, followed by a circle of brie and then a circle of persimmon. Keep alternating and working outward in circles until the entire pan is filled.

In a bowl, whisk together the eggs and cream. Season generously with salt, pepper and fresh thyme. Mix well and carefully pour the mixture over the tart until everything is nicely covered.

Finish with an extra pinch of salt and pepper.

Bake for 35 minutes, until golden and set.

Crunch time

Roughly chop the nuts with a knife.

Toast them briefly in a pan with a splash of olive oil until lightly golden and fragrant.

Set aside.

Finishing touches

Remove the tart from the oven and finish with:

• a drizzle of maple syrup or honey

• a small splash of olive oil

• the toasted nut mix

• a few fresh thyme sprigs

Let it rest for a moment, slice and enjoy.

Enjoy!