So the roses tin is almost empty apart from the coffee truffle ones which can only mean one thing, Christmas is officially over! Sob! It has been a fortnight of visiting, visitors, lie ins, lazy breakfasts, nespressos galore due to my fancy schmancy new machine, gift giving, gift receiving, open fires, happy children, fighting children, parties, 80th birthday celebrations and missing suitcases all dollied up with a bit of tinsel! It has been a blast but now it is back to reality and the realisation that there is an inch of dust in my sitting room and a few very high calories things still hanging around the kitchen! This is possibly the first Christmas ever that I haven’t gained any weight. I didn’t deny myself anything but if I overindulged I made sure to eat cleanly the following day and it has seemed to work. I really hope I can carry this through to 2014 with me and it will make me a very happy Paula! A leftover jar of cranberry sauce and a wedge of brie have been calling at me from the fridge so I threw this together to use them up, so tasty!
Cranberry, Brie & Fresh Sage Tart
You will need;
- 1 packet of filo pastry, defrosted
- 180g of cranberry sauce
- 180g of brie
- handful of fresh sage leaves, washed
Preheat the oven to 200 degrees.
Line a round tart tin with the layers of filo pastry. Leaving the excess to overhang from the edge.
Spread the cranberry sauce over the base of the pastry before topping it with chunks of brie.
Scatter the sage leaves over and twist the excess pastry all around the edges to tidy up the tart.
Place in the oven for approximately twenty minutes or until the cranberry sauce is bubbling and the cheese is starting to melt.
Delicious served with a simple salad! Enjoy!
Happy New Year to you all and I am looking forward to seeing where 2014 is going to bring us all!