Roasted grape & Boursin tart

Name: Roasted grape & Boursin tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tbsp olive oil; 4 echalion shallots, thinly sliced; 2 sprig/s thyme, leaves picked; 150 g pack Boursin Garlic & Herbs Soft Cheese; 2 free range eggs, beaten; 300 g Waitrose Vitoria Seedless Grapes; 2 tbsp sherry vinegar; 2 tbsp light brown soft sugar; 30 g blanched hazelnuts; 320 g all-butter puff pastry sheet; 130 g Brie, sliced

Sweet and sticky grapes with creamy Boursin cheese are an inspired combo, while hazelnuts add extra crunch.

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Vegetarian

Serves6
CourseMain meal
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

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2 tbsp olive oil
4 echalion shallots, thinly sliced
2 sprig/s thyme, leaves picked
150g pack Boursin Garlic & Herbs Soft Cheese
2 free range eggs, beaten
300g Waitrose Vitoria Seedless Grapes
2 tbsp sherry vinegar
2 tbsp light brown soft sugar
30g blanched hazelnuts
320g all-butter puff pastry sheet
130g Brie, sliced

Drizzle the oil into a frying pan and set over a low heat. Add the shallots and a pinch of salt, then fry for 10 minutes or until softened. Add most of the thyme (reserving a few leaves), cook for 1 minute, then transfer to a bowl and allow to cool for about 15 minutes. Once cool, use a fork to mash in ½ of the Boursin and whisk in ½ of the beaten eggs. Season and set aside.
Meanwhile, preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Add the grapes and toss with the vinegar and sugar; roast for 15 minutes. Tip the hazelnuts onto a separate baking tray, then put in the oven for the final 5 minutes of cooking time. Transfer the nuts to a board, allow to cool, then roughly chop.
Unroll the pastry, on its parchment, onto a large baking tray. Score a 1cm border around the edge and spread the shallot mixture within the border. Dot over the grapes, Brie and remaining Boursin. Brush the edge of the tart with the remaining beaten egg, then bake for 20-25 minutes, until golden. Scatter with the nuts and remaining thyme.

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