A delicious Barossa tart made by the super talented Annabel from Food By Annabel for the launch of MumKIND Charity. 

The Ultimate Barossa Tart!

300 grams Careme Spelt Puff Pastry
200 grams Barossa Valley Cheese Co Brie
3 Eggs
250 mls thickened cream
1/2 teaspoon black garlic + truffle salt
8 sprigs of thyme, leaves picked
Freshly cracked black pepper
1/2 cup Beerenburg Caramelised Onion

Preheat oven to 180 degrees Celsuis.
Place the defrosted Careme pastry into a tart tin gently pushing pastry up the sides. Trim any from the top which overhands the tins edges.

Cover with baking paper and baking weights (you can use dried beans or rice), 'blind bake' for 15 minutes covered and then remove the paper and baking weights and bake for a further 10 minutes. Remove from oven. 

Whilst the pastry is blind baking whisk together eggs, cream, salt, pepper and thyme leaves in a 1L jug or bowl you can pour from. 

Slice the Barossa Valley Cheese Co. Brie into wedges and distribute all over the blind baked tart shell. Top with teaspoonfuls of Beerenburg caramelised onion. 

Place on a tray in the oven and before you close the door pour in cream and egg mix. 
Bake for 30-35 minutes or until set.

Serve warm with a green salad. 
Also delicious cold for a picnic. 

Recipe by Annabel Bower www.foodbyannabel.com.au