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  • Preperation: 40 minutes
  • Cook: 40 minutes
  • Serves: 8

Individual Gourmet Slices


  • 2 sheets pre-prepared frozen puff pastry
  • 50g baby spinach leaves, washed
  • 20 wild onions or shallots, peeled
  • 1 capsicum, cut into chunks
  • 200g Tasmanian Heritage Double Brie
  • 1 egg, beaten


  1. Pre-heat oven to 190°C.
  2. Cut puff pastry squares into four smaller squares and place each one onto a tray lined with baking paper. 
  3. Using the point of a sharp knife, mark a border on the pastry ½ cm from the edge. 
  4. Lay the spinach leaves over the base, then top with the onions and capsicum. Finally place the wedges of Signature Brie over the top. 
  5. Brush the edges of the pastry with beaten egg. 
  6. Bake the pizzas in a pre-heated oven at 190°C for 15 minutes until pastry is golden and cheese is melted. 
  7. Serve hot, garnished with crispy fried basil leaves with your favourite salad.

Tip - Roasted vegetables, ham, bacon, prawns or salami may also be used as pizza toppings.
Tip - To fry basil leaves, make sure leaves are dry and oil is not smoking. Fry for 1 -2 minutes, remove and drain.