Baked Brie with Tomato Chutney |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A great holiday recipe - making the Tomato Chutney is the most time-consuming part of this recipe and sometimes I'm in too much of a hurry ... good thing there are excellent chutneys now on the market! If you feel as lazy as I often do, you could just use a good-quality, purchased tomato or fruit chutney or preserve. Ingredients:
1 (1 lb) package puff pastry, thawed |
1 lb brie round, chilled |
1 large egg, beaten lightly |
1 (2 lb) can tomatoes with juice, chopped up |
1 large onion, chopped (about 1 cup) |
1 lemon, zest of |
1/2 cup sugar |
1/2 cup cider vinegar |
1/3 cup dried currant |
1 1/2 teaspoons mustard seeds |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1/4 teaspoon ground allspice |
1/4 teaspoon cinnamon |
Directions:
1. For Baked Brie: On a lightly-floured surface, roll out 1 sheet of pastry 1/8 inch thick (about 15 inches in diameter) and, using Brie as a guide, cut out a round the size of the Brie.
2. With a 2 3/4 inch star-shaped cutter, cut out 5 stars from the trimmings.
3. Halve Brie horizontally.
4. Roll out remaining sheet of pastry 1/8 inch thick and transfer to a shallow baking pan, about 15 1/2 X 10 1/2 inches.
5. Centre bottom half of Brie, cut side up, on pastry in pan and spread 1/2 cup of the chutney to within 1/2 inch of the Brie edge.
6. Top with remaining half of Brie, cut side down.
7. Without stretching pastry, wrap up over Brie and trim excess to leave a 1 inch border over top of Brie.
8. Brush border with some egg and and top with reserved pastry round, pressing edges of dough together gently but firmly.
9. Brush top of pastry with remaining egg wash and arrange stars decoratively over.
10. Lightly brush stars with egg, being VERY careful not to let egg drip over edge of stars, which would prevent the pastry from rising.
11. With the back of a table knife, gently score side of pastry with vertical marks, being careful not to pierce dough.
12. Chill Brie, uncovered, 30 minutes to set egg wash.
13. (may be made up to 1 day ahead and kept chilled, loosely covered) Preheat oven to 425F.
14. Bake in middle of oven 20 minutes, or until puffed and golden.
15. Let stand 20 minutes before serving for a very runny center, 40 minutes for a less-runny cheese.
16. Serve with remaining chutney.
17. To make Tomato Chutney: In a heavy saucepan, combine all ingredients.
18. Cook over moderate heat, stirring occasionally, 30 minutes.
19. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes longer, or until thickened and reduced to about 2 1/2 cups.
20. Chutney keeps, chilled and covered, about 3 months.
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