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Prepare the mini cob tree (up to the end of step 5) up to 4 hours ahead and store in the fridge.

tuscan sun brie tart

serves 6–8 | prep 20 mins | cooking 30 mins E

2 sheets frozen puff pastry, just thawed
200g (10cm-diameter) wheel of brie
2 tbs bought sun-dried tomato pesto
1 egg, lightly whisked
1 tsp sesame seeds
Fresh thyme leaves, to serve

Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Use a plate as a guide to cut a 23cm-diameter disc from 1 pastry sheet.

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