Whisky brie and spinach tartlet with honey truffle oil

Method

1. First make the honey truffle oil. Mix together the diced truffle, mint, honey and oil, mixing well. Set aside to infuse.

2. Heat the butter in a small saucepan. Add the spinach, season with salt and freshly ground pepper and fry, stirring, until the spinach has wilted. Drain and squeeze out excess moisture.

3. Preheat the oven to 180°C/gas 4.

4. Roll out the puff pastry to a 18cm disc and place it on a lightly greased baking sheet.

5. Arrange the cooked spinach over the centre of the puff pastry. Slice the whisky-marinated Brie into strips and layer over the spinach.

6. Sprinkle over the garlic and drizzle with around a quarter of the honey truffle oil (reserving the remaining oil for later use).

7. Bake the tartlet for 8-10 minutes until the pastry is golden brown and the Brie has melted.

8. Place the freshly baked tartlet on a serving plate. Top with rocket leaves and serve at once.