1 pack of puff pastry
a good wedge of brie or camembert
250g/8¾oz of crème frais
black pepper

METHOD

Roll the pastry out into three thin strips. Pierce the pastry (in order to prevent it from rising too much in the oven) and then cook according to the packet's instructions. In a food processor, blend the cheese, crème frais and the black pepper together so as to create a nice smooth paste. Turn a good layer of the mix onto a pastry strip. Place another strip on top followed by another layer of the mix, finishing off with the final layer of puff pastry. Leave to stand for an hour before slicing the cake and then heating under a moderate grill.

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