{"id":8163,"date":"2025-09-22T20:53:05","date_gmt":"2025-09-22T20:53:05","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8163"},"modified":"2026-02-09T21:43:39","modified_gmt":"2026-02-09T21:43:39","slug":"choy-sum-and-brie-tart","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/choy-sum-and-brie-tart\/","title":{"rendered":"Choy Sum and Brie Tart [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Choy Sum and Brie Tart<\/span><\/h2>\n
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Asian greens\u2026 in pastry? This Choy Sum and Brie tart with added Gruyere cheese is all kinds of wonderful: savoury, creamy and with a delicious bite from the roasted veggies. Totally unexpected, but totally divine. <\/span>
<\/div>Choy sum<\/em> (or choi sum) is\u00a0a leafy green vegetable related to cabbage, characterized by its yellow flowerheads, bright oval leaves, and crisp stems, with a flavor profile similar to a mix of spinach and cabbage with a slight mustardy bite.\u00a0It's a popular ingredient in Cantonese cuisine.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 375<\/span> g (13 oz)<\/span> puff pastry<\/span> (a pre-rolled sheet is best)<\/span><\/li>
  • 1<\/span> egg yolk<\/span> beaten<\/span><\/li>
  • \u00bc<\/span> bunch<\/span> choy sum<\/span> cut into thirds<\/span><\/li>
  • 100<\/span> g (3.5 oz)<\/span> Brie cheese<\/span> sliced<\/span><\/li>
  • 50<\/span> g (1.5 oz)<\/span> Gruyere<\/span> grated<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 180\u00b0C (350\u00b0F). Place a baking tray in the oven to preheat (this step will help to prevent a soggy bottom of your tart).<\/div><\/li>
    • Roll the pastry out and then cut in half to form 2 equal rectangles. Place one of the rectangles onto a sheet of baking paper. On the other rectangle, cut out a \u2018frame\u2019 of around 2cm (just under 1 inch) thickness. Carefully lift up the pastry frame and place it on top of the rectangle that\u2019s on your baking paper, taking care to line up the edges. (The smaller rectangle of leftover pastry can be used for something else.) Brush everything with egg yolk.<\/div><\/li>
    • Add a layer of grated gruyere cheese (about half of your total amount) to cover the centre of the pastry, but not the edges. Place pieces of choy sum to cover and load the middle of the pastry. Arrange slices of brie in and around choy sum pieces. Sprinkle over the remaining grated gruyere cheese.<\/div><\/li>
    • Remove the hot tray from the oven and carefully transfer the baking paper and pastry to it. Return the tray to the oven and cook for around 15 minutes or until the edges have puffed up and doubled in size, the bottom is crispy and the pastry looks lovely and golden brown.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Notes<\/span><\/h3>
      \u2013 You\u2019ll have lots of leftover choy sum, as you\u2019ll only need about a third to make this tart. Use the remainder as a side dish of stir-fried Asian greens, or in a\u00a0BBQ Pork & Prawn Noodle Soup.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n

      <\/span>Video<\/span><\/h3>\n\n\n\n
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