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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

Method

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.

Nutritional Facts Per Serving

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