Camembert and Cherry Tomato pie

This pie has a definite Wow factor. As you slice into it the cheese oozes out, so make sure everyone is around the table as you cut into it, and serve immediately. It is ideal for the summer when tomatoes are at their finest, and is best served with a big side salad.

Serves 4 – 6

Ingredients

375g pack ready rolled puff pastry

250 g round camembert

250 g / 9 0zs cherry tomatoes

2 tbsp chives - snipped

1 egg – beaten

Salt and pepper

Method

Preheat the oven to 220c / fan 180c / gas 6. Unroll the pastry and cut in half. Roll one half into a 23cm / 9 inch square, the other into a 25 cm / 10 inch square. Put the smaller square onto a dampened baking sheet.

Remove the paper wrapping from the cheese, but do not remove the rind. Put the cheese in the centre of the small square of pastry. Pile some tomatoes on top and the rest around the camembert. Scatter over the chives.

Brush the pastry edges with egg, then cover with the other piece of pastry, pressing the edges with a fork to seal the cheese in tightly. If you have time, chill it for about half an hour.

Cut a hole in the centre of the pie, then brush liberally with egg. Bake for 20 o 25 minutes, until the pastry is golden and puffed. Cool for five minutes, then cut into wedges to serve.