Instructions

1. Thaw a sheet of puff pastry (let it sit on counter for an hour or two).
2. Start by making the shallots. Heat up the butter in a medium pan and when it bubbles, throw the shallots in and cook on medium high for about 2 minutes, stirring frequently. Bring the heat down to medium low and continue cooking for about 10 to 15 minutes, or until the shallots are fully cooked and sweet.
3. Preheat your oven at 200°C/400°F/gas mark 6.
4. Cut your puff pastry in two, to have to rectangles.
5. On a baking sheet covered with parchment paper, place your two puff pastry rectangles.
6. With the tip of your fingers, lightly brush the boarders of each rectangle with water and gently fold about 1/4 of an inch of the board inward and press down just enough so it stays in place. This will create a nice crust around your tart.
7. With the back or a spoon, spread 1 1/2 tbsp of Dijon on each tart. Layer some spinach on top of the Dijon, slightly overlapping each other but not piling them up.
8. Put a generous layer of caramelised shallots on each tart, spreading them evenly on the surface.
9. Place slices of brie side by side on each rectangle, enough to cover the tarts, about 6 pieces on each.
10. Divide the tomatoes in two and place them on top of the brie on each tart. Do the same with the peas.
11. Season to taste and bake it for 15 to 20 minutes, or until the pastry is golden brown.
12. Take it out of the oven and cut each tart into 4 servings and serve.