| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 6-8 |
| Cuisine | French |
| Diet | Other |
| Preparation | Moderate |
| Calories | 405 |
| Fat | 31g |
| Saturates | 11g |
| Protein | 11.5g |
| Carbs | 20g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Unroll the thawed shortcrust pastry and line a 23cm tart tin, trimming the edges neatly. Bake the tart shell for 8 minutes, then remove from the oven.
Slice the Brie and finely chop the tarragon, setting aside for later. Spread the fig jam evenly over the base of the tart shell. Ruffle the bresaola into chunks and place them around the base. Scatter the Brie slices and drop spoonfuls of the onion chutney in between.
In a bowl, whisk together the eggs, cream and tarragon, then season lightly with salt and pepper. Pour the mixture into the pastry case.
Bake for 10 minutes, or until the egg has just set with a slight wobble in the middle. Remove from the oven and allow to cool for 5 minutes before slicing.
Finish with a wreath of fresh tarragon and serve warm in slices.
