recipes
Puff pastry baked brie with tomato chutney
Serves:
2019-04-04
Ingredients
For the tomato chutney
- 1 small onion, finely chopped
- 2 clove garlic, finely chopped
- Few sprigs fresh thyme
- Knob butter (President)
- Handful cherry tomatoes, halved
- 1 tbsp brown sugar
- 1 tbsp balsamic vinegar
You will also need
- 2 round Brie cheeses (President)
- 2 rounds puff pastry
- 2 tbsp pecan nuts
- Few fresh thyme leaves
- Salt and pepper
- Few rocket leaves to serve
Method
Brush the 2puff pastry rounds with a little egg wash, place Brie cheeses in the middle, spoon over the pecans and thyme leaves and wrap up the pastry. Trim off any excess, press together tight and bake in the oven at 200`c for 20-25 minutes. Meanwhile make the chutney. Heat the butter in a pan and sauté the onion and garlic for 2 minutes. Add in the cherry tomatoes and thyme and cook for 3 minutes before adding in the brown sugar, balsamic vinegar and season with salt and pepper. Allow to cook down on a low heat for 15-20 minutes. When ready, serve the brie cheeses with the tomato chutney on top and a few dressed rocket leaves.
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