Bacon Brie Brunch Slab

Ingredients

• 1 sheet ready-rolled puff pastry, about 320 g
• 1 tablespoon Dijon mustard
• 1 tablespoon Greek yogurt or creme fraiche
• 1 tablespoon finely chopped chives, plus extra to finish
• 150 g Brie, chilled and sliced thinly
• 100 g cooked smoky bacon, chopped into small pieces
• 1 medium onion, thinly sliced and cooked until golden
• 1 egg, beaten, for egg wash
• 1/2 teaspoon cracked black pepper
• Optional: 1 teaspoon honey or a tiny pinch of chilli flakes

Method

1. Heat the oven to 220 C / 425 F. Line a baking tray with parchment. Keep the pastry cold until you are ready to assemble.
2. Unroll the pastry on the tray. Score a 2 cm border around the edge without cutting all the way through. Prick the center lightly with a fork, then chill for 10 minutes.
3. Stir Dijon, yogurt, chives, and black pepper into a thin spread. Use just enough yogurt to make it brushable, not runny.
4. Spread the mustard-chive mix over the center of the pastry, staying inside the scored border. Add Brie slices, bacon, and caramelized onion in an even layer. Keep the border clear.
5. Brush the border with egg wash. Bake for 18-22 minutes until the pastry is puffed, crisp underneath, and deeply golden at the edges. If the center puffs too much, press it down gently with a spatula after baking.
6. Rest for 5 minutes, then finish with extra chives and optional honey or chilli flakes. Slice with a sharp knife or pizza wheel.