Brie and vegetable pie
Preparation time: 20 minutes
Cooking time: 45 minutes
1 courgette, sliced
1 yellow and 1 red pepper, deseeded and thickly sliced
8 cherry tomatoes
1 small red or white onion, sliced
1 tbsp olive oil
100g (4oz) British Brie, cut into chunks
2 tsp sesame seeds
200g (7oz) plain flour
75g (3oz) white vegetable fat, chilled and cut into pieces
50g (2oz) mature Cheddar cheese, grated
1 egg, beaten
1 Preheat the oven to 200°C/R6. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix. Roast for 20 minutes. Cool.
2 Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.
3 Roll out the pastry on a lightly floured surface into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.
4 Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
5 Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.
Further recipes can be found at www.britishcheese.com