Roasted grape & Boursin tart

Drizzle the oil into a frying pan and set over a low heat. Add the shallots and a pinch of salt; fry for 10 minutes or until softened. Add most of the thyme (reserving a few leaves), cook for 1 minute, then transfer to a bowl and allow to cool for about 15 minutes. Once cool, use a fork to mash in ½ of the Boursin and whisk in ½ of the beaten eggs; season and set aside.

Meanwhile, preheat the oven to 200ºC, gas mark 6. Line a baking tray with baking parchment. Add the grapes and toss with the vinegar and sugar; roast for 15 minutes. Tip the hazelnuts onto a separate baking tray, then put in the oven for the final 5 minutes of cooking time. Transfer the nuts to a board, allow to cool, then roughly chop.

Unroll the pastry, on its parchment, onto a large baking tray. Score a 1cm border around the edge; spread the shallot mixture within the border. Dot over the grapes, Brie and remaining Boursin. Brush the edge of the tart with the remaining beaten egg, then bake for 20-25 minutes, until golden. Scatter with the nuts and remaining thyme.