Prep
12 min
Total
35 min
Serves
4-8
Want an appetizer that’s easy yet impressive? Chef Randy Feltis has the perfect recipe – a fig and brie crinkle tart. The dish uses easy-to-use pre-made phyllo pastry, and pairs it will flavorful toppings like brie and crushed pistachio. It’s sure to be a holiday show-stopper!
INGREDIENTS
- 1 package phyllo pastry 350 grams
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 cup heavy cream 35%
- 1 lb double cream brie sliced
- 8 figs sliced
- 1/2 tablespoon fresh thyme leaves
- 1/2 cup crushed pistachio
METHOD
Tools: baking pan 9 – 13 inch
- Preheat oven to 425.
- Mix eggs and heavy cream together.
- Take 2 sheets of phyllo at at time and fold them onto each other to make an accordion fan.
- Place in tray and repeat until full.
- Brush with melted butter, then add cream mixture and layer in your figs and Brie.
- Top with pistachios and bake until golden.