Prep Time

10 mins

Cooking Time

15 mins



This simple but super tasty tart makes a quick, but impressive lunch. If you are using ready rolled sheets of pastry, roll out two on top of each other to make a larger circle.



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  • 300g flaky pastry
  • 300g drained, grilled red or yellow capsicum 
  • 1 small egg, beaten
  • 1 Tbsp fresh thyme leaves
  • Mainland Brie or Camembert



  • Pre heat the oven to 200C. 
  • Roll the pastry out if necessary, cut into a 25 centimetre round and put on a baking tray lined with baking paper. 
  • With a knife, score an inner circle into the pastry, about two centimetre from the outer edge. 
  • Brush around this outside rim of the pastry with a little egg wash.
  • Prick the pastry inner circle several times with a fork.
  • Cut the drained peppers into thin strips and spread over the inner pastry.
  • Bake for 10 minutes then arrange the sliced brie or camembert over the top and sprinkle with thyme leaves and bake a further five minutes until the pastry until the pastry is golden and risen.