Croisstada, Heirloom Tomatoes and Wicklow Brie

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Flaky buttery pastry topped with Cooleney and Coolea farmhouse cheese in County Cork, heirloom tomatoes, fresh rosemary and basil.  Like all my pastries these can be kept a few days and simply reheat in a moderate oven for no more than 10 minutes. 

Ingredients: Flour, Water, Salt, Milk, Eggs, Sugar, Yeast, Rosemary, Brie Cheese, Basil, Tomatoes

Allergens - Wheat, Dairy, Egg