- 1 patê brisée
crust (*enough for one tart);
- 1 big radicchio
- 1 or 2 tablespoons of poppy seeds;
- 1 tablespoom of olive oil;
- salt and pepper.
Cut the patê brisée
crust into 16 pieces (like a pizza
Wash and clean the radicchio
leaves, cutting their base off. Then dry and season them with olive oil, salt and pepper.
Cut the brie
cheese into thin slices (about 0,5cm).
Put 2 or 3 leaves of radicchio
and 1 slice of brie
cheese on every slice of patê brisée
crust (on the large base) and then roll up lengthwise.
Place them in a greased baking pan, sprinkle the poppy seeds and bake them for about 25 min at 180 degrees or until they are golden brown.