* 75g (3 ounces) butter, melted200g (7 ounces) package puff pastry
* 1 tablespoon cranberries
* 25g (1oz) butter
* 1 tablespoon olive oil
* 300g (11 ounces) shallots, halved
* 2 red bell pepper, cut into chunks
* 2 yellow bell pepper, cut into large pieces
2 tablespoons chopped fresh thyme *
* 250g (9 ounces) Brie, cut into large pieces
1st Preheat oven to 200 ° C/400 ° F / Gas-6. Brush a 23cm loose-based tart tin with some of the melted butter and lay a sheet of filo on top. Brush with more butter, top with another layer of filo. Continue until all leaves have been used by puff pastry.
2nd Scrunch the overhanging pastry together to form a rim inside the can. Brush with more butter, then 5 minutes, until just starting, crisp.
3rd When cool, spread with the cranberry sauce.
4th For the filling, heat the butter and oil in a large pan, add the shallots. Cook over medium heat for 10 minutes until it is soft.
5th Add the peppers, turning the heat and cook for 5-10 minutes until lightly charred. Season and add the thyme. Spoon into the trap Filo and spread the Brie on top.
6th Chill the cake overnight or bake immediately. Preheat oven to 200 ° C/400 ° F / Gas-6. Bake 10 minutes, until the dough is crisp and golden and the brie is melted. stand for 15 minutes before serving.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.