Baked Brie with Tomato Chutney Recipe
๐ Cook Time: 50 minutes
๐ Prep Time: 20 minutes
๐ Total Time: 1 hour 10 minutes
Description:
Indulge in this delightful holiday recipe – Baked Brie with Tomato Chutney. While the Tomato Chutney might demand some time, fret not! Opt for high-quality chutneys available in the market for a quick fix. Perfect for those busy days or lazy evenings, this recipe promises a burst of flavors that will leave your guests craving for more.
Recipe Category: Cheese
Keywords: Vegetable, Christmas, Weeknight, Brunch, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 413.5
- Fat Content: 25.6g
- Saturated Fat Content: 10.4g
- Cholesterol Content: 55.4mg
- Sodium Content: 599.9mg
- Carbohydrate Content: 34.9g
- Fiber Content: 2.2g
- Sugar Content: 14.9g
- Protein Content: 12.1g
Recipe Yield: 12-16 appetizer servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff pastry | 1 sheet |
| Egg | 1 |
| Tomatoes with juice | 1 can |
| Onion | 1 |
| Lemon, zest of | 1/2 |
| Sugar | 1/2 cup |
| Cider vinegar | 1/3 cup |
| Dried currant | 1 1/2 tbsp |
| Mustard seeds | 1/2 tsp |
| Salt | 1/2 tsp |
| Cayenne pepper | 1/4 tsp |
| Ground allspice | 1/4 tsp |
| Cinnamon | 1/4 tsp |
Instructions:
-
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.
- With a 2 ยพ inch star-shaped cutter, cut out 5 stars from the trimmings.
- Halve Brie horizontally.
- Roll out remaining sheet of pastry 1/8 inch thick and transfer to a shallow baking pan, about 15 ยฝ X 10 ยฝ inches.
- Centre bottom half of Brie, cut side up, on pastry in pan and spread ยฝ cup of the chutney to within ยฝ inch of the Brie edge.
- Top with remaining half of Brie, cut side down.
- Without stretching pastry, wrap up over Brie and trim excess to leave a 1 inch border over top of Brie.
- Brush border with some egg and top with reserved pastry round, pressing edges of dough together gently but firmly.
- Brush top of pastry with remaining egg wash and arrange stars decoratively over.
- Lightly brush stars with egg, being VERY careful not to let egg drip over edge of stars, which would prevent the pastry from rising.
- With the back of a table knife, gently score side of pastry with vertical marks, being careful not to pierce dough.
- Chill Brie, uncovered, 30 minutes to set egg wash.
- (may be made up to 1 day ahead and kept chilled, loosely covered) Preheat oven to 425ยฐF.
- Bake in middle of oven 20 minutes, or until puffed and golden.
- Let stand 20 minutes before serving for a very runny center, 40 minutes for a less-runny cheese.
- Serve with remaining chutney.
-
To make Tomato Chutney:
- In a heavy saucepan, combine all ingredients.
- Cook over moderate heat, stirring occasionally, 30 minutes.
- Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes longer, or until thickened and reduced to about 2 ยฝ cups.
- Chutney keeps, chilled and covered, about 3 months.
Indulge in the rich, creamy goodness of Baked Brie paired with the tangy, sweet flavors of Tomato Chutney. Whether it’s a festive gathering or a cozy night in, this recipe is sure to impress your guests and leave them craving for more. Enjoy the harmony of flavors and the simplicity of preparation, making it an ideal choice for any occasion.
