Baked Filo Tart with Castello Double Cream Brie

preparation

1. To make candied walnuts, prepare a baking sheet with baking paper. Place sugar in a small saucepan with a dash of water. Bring to a simmer and caramelize until medium brown in colour. Remove from heat, add in a pinch of sea salt flakes, freshly cracked pepper, fennel seeds and walnuts. Stir quickly with a wooden spoon to coat and then pour out onto a lined baking sheet. Allow to cool and harden, then break up into chunks. Store in an airtight container until ready to use.

2. Preheat oven to 200°C.

3. To make baked filo tart, lay a new sheet of baking paper on a baking tray. Prepare your filo sheets by laying the first sheet flat, brush with melted butter on half the sheet then fold over and brush a little more butter. then add another filo sheet and repeat with butter and all filo sheets. You should have 5 filo sheets layered on top of each other and halved to make 10 layers in total.

4. Unwrap your Castello Double Cream Brie and place in the middle of the filo sheets. Using scissors or a knife cut a round circle about 9-10cm away from the brie. Fold over the filo to enclose and tie a few layers of butchers string around the outside to keep filo attached to brie. Re-open and fan the edges of the filo pastry slightly so it gets extra crispy as it bakes.

5. Cover the top of the brie with black currant jam. Bake in the oven for 10-15 mins.

6. Remove from the oven and allow to cool slightly.

7. Fold bresaola slices in half then in quarters to create a florette shape. Stick bresaola florets into the melted brie wheel so they stick up. Garnish with berries, candied walnuts, sea salt and cracked pepper. Serve warm with bread.