Croisstada, Heirloom Tomatoes and Wicklow Brie

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