mini peach & brie tarts

My little cousin Peanut (a.k.a. Courtney) is one of those very particular people who don’t actually like cheese. As a child I couldn’t comprehend this concept so I used to try & hide it in her food. A slice of swiss in her sandwich or grated Parmesan in her spaghetti sauce….. she always knew of course but I still tried nonetheless.

My darling friend Richard is another such person. Turns out the urge to force it upon people wasn’t restricted to something a naive 11yr old would do, I still try to convince people that they are wrong. I told Rich what I was making today whilst I was dreaming it up, & he snuffed the idea. That was it, I think I yelled via text (if that’s even possible) telling him how wrong he was & that he just didn’t know how to eat it right.

I don’t know what’s wrong with me that I feel the need to force this on the people closest.

All I know is, I’m related to a man who likes a slice of mature cheddar melted on top of his apple pie. You hear me. This is the same man who taught me how to encase an entire wheel of brie in puff pastry after stuffing it full of jam & black-pepper & bake it. Yea, he’s kind of a genius when it comes to food. Of course I can only be referencing one man here…. my grandfather.

So here I am, a product of my grandfather’s offspring & every bit obsessed with the gooey, creamy, rich, full flavored dairy product that is otherwise known as cheese. There are just so many varieties & options out there & they can be paired with almost anything. Fruit, cheese, wine, chocolate, meat, cured meats, vegetables, sauces, fish. It can be baked, broiled, fried, melted or just eaten right out of its packaging… the options are endless.

What exactly do cheese & I have in common today? Well, I want a wedge of creamy brie, & I have every intention of baking it with fresh peaches on top of a mini, buttery, pastry crust. Can you just imagine it?

Of course you can, there are pictures & a recipe…. now all you need it so make it & believe me when I tell you how delicious it is!

Ingredients:
– 2 to 3 large peaches
– 200g brie
– demerara sugar (for dusting)
– cinnamon (for dusting)
———————————–
– 150g gluten-free white bread mix (dove’s farm)
– 75g buckwheat flour
– 100g ground almond meal
– 0.25 tsp salt
– 1 tbs sugar
– 100ml warm milk
– 1 egg yolk
– 70g unsalted butter, melted

Directions: (makes 8)
1. combine the bread flour, buckwheat flour, almond meal & salt in a bowl & whisk to combine ingredients.
2. in a separate bowl, combine the sugar, milk, egg yolk & butter & beat until mixed. Add the wet ingredients to the dry & mix until a dough comes together & holds its shape without sticking to you. Add a little more buckwheat flour if necessary.
3. roll the dough out on a lightly floured surface or a piece of baking parchment to 1/8″ thick & use a 9cm pastry cutter to cut discs into the dough. You should be able to make about 12 to 15 discs, the rest can be wrapped & frozen for later use.
4. place the discs about 2cm apart on a parchment lined baking sheet. Preheat the oven to 204°C
5. wash the peaches & dice to about 0.75cm thick cubes, do the same with the brie. Mix the brie & peaches together & divide the mixture between the waiting pastry rounds.
6. sprinkle generously with demerara sugar & cinnamon. Bake for 20-25 minutes until the cheese is melted & turning a little brown around the edges. Transfer onto a wire cooling rack & allow to cool for at least 10 minutes before eating.

If you liked the recipe, go check out our KICKSTARTER project for an upcoming Gluten-Free Cookbook!

……for a full list of our recipes, check out our archives, or click here for a full list of our gluten-free goodies.

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