Blackberry, Brie, Thyme Filo Tartlets

Blackberry, Brie, Thyme Filo Tartlets

There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort. I especially love to serve these mini tartlets around Christmas time as they are perfect for a celebration. Think warm soft brie oozing from crisp pastry and a burst of fruity flavour from plump and juicy blackberries. I always go for Victoria Blackberries when making these. They are British grown, premium and slightly larger berries, always plump and perfectly juicy.  

| Makes 24 canapés |

 Ingredients

You’ll also need a 24-hole mini muffin tin. 

• X4 sheets of filo pastry

• 50g melted unsalted butter

• 200g brie

• 150g Victoria blackberries

• A bunch of thyme, leaves removed

• Salt and freshly ground pepper.

 Method

• Preheat the oven to 180 fan setting.

• Keeping your pastry covered under a damp tea towel (to keep it from drying out).  Remove one sheet and brush it with the meted butter. Using scissors cut this into roughly 5cm squares.

• Arrange three squares and place them on top of each other turning them as you go so that you create almost a star effect. Place the pastry stack into the hole of the mini muffin tin and push to create a tartlet shell.

• Repeat until you have filled all 24 holes.

• Chop the brie into roughly 24 equal sized pieces and push into each pastry case.

• Halve the blackberries and place one half on each tartlet.

• Sprinkle a pinch of thyme onto each tartlet and season with salt

• Bake for 10 minutes or until the pastry looks golden brown and the cheese has melted.

• Sprinkle over some more fresh thyme and grind over a generous amount of black pepper.

• Serve right away.