1 puff pastry
½ bunch of chives
300 g brie
30 cl of liquid cream
15 cl of semi-skimmed milk
2 tbsp. tablespoons shelled walnuts
Salt and freshly ground pepper to taste
Start by preheating the oven to 180°C.
Roll out the puff pastry and place it into a tart pan. Use a fork to prick the bottom and the edges. Set the crust aside while you prepare the filling.
Wash and chop the chives.
Remove rind from brie and cut the cheese into strips.
In a large bowl, crack in the eggs and whisk until homogenous. Add the cream, milk and salt and pepper to taste. Mix well.
Arrange the slices of Brie on the pastry, add walnuts, chives and pour over the egg mixture.
Bake for 40 minutes.
Serve hot, accompanied by mesclun.