- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 40 m
- Serves
- 8
Ingredients
- 1 cup
- all-purpose flour, plus more for dusting
- 250 mL
- ¼ tsp
- salt
- 1 mL
- ½ cup
- cold unsalted butter, cut into cubes
- 125 mL
- 2
- ripe peaches, pitted, peeled and sliced into thin wedges
- 1 tbsp
- honey
- 15 mL
- 1 tbsp
- sugar
- 15 mL
- 1 tsp
- chopped fresh thyme
- 5 mL
- 1 tsp
- cornstarch
- 5 mL
- 2 cans
- triple-cream brie cheese, cut into ½-in/1-cm cubes
- 60 g
Directions
Step 1
Place the flour and salt in a food pro cessor. Pulse to combine. Add the butter, pulse until mixture resembles a coarse meal. With the motor running, slowly pour in 3 tbsp (45 mL) ice-cold water until dough forms a ball. Remove dough from processor and shape into a disk. Wrap in plastic wrap and chill at least 60 min. or up to 24 hr.
Step 2
Lightly flour work surface. Roll pastry to 14-in. (35-cm) round, dusting work surface with more flour as needed. Transfer to baking sheet lined with parchment paper. Prick all over with fork.
Step 3
Toss peaches, with honey, sugar and thyme. Stir in cornstarch. Arrange over top of pastry, leaving a 2-in.(5-cm) border. Fold over the pastry border to form a crust. Scatter Brie cubes over filling.
Step 4
Bake on lowest rack of oven preheated to 425°F (220°C), for 20 to 25 min. or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 220
- Fat:
- 14 g
- Saturated Fat:
- 9 g
- Carbs:
- 20 g
- Fibre:
- 1 g
- Sugar:
- 7 g
- Cholesterol:
- 40 mg
- Protein:
- 4 g
- Sodium:
- 115 mg
