Prep 20 mins
Cook 37 mins
This is a fabulous open pastry oozing with brie! What more could you ask for? :)
- 1 sheet frozen puff pastry
- 1⁄3 lb brie cheese, rind removed and thinly sliced
- 1 1⁄2 lbs asparagus, washed and trimmed
- 1⁄2 teaspoon fresh ground black pepper
- 1 tablespoon infused olive oil (I used Mediterranean garlic olive oil)
- salt, to taste
- First preheat your oven to 400°F.
- Take out your large cutting board and dust with flour lightly.
- Gently roll the sheet of puff pastry into a rectangle 16x10 inches.
- Trim the edges if they are crooked.
- With a knife, score (gently) 1 inch in from the edges to mark a rectangle.
- Use a fork and pierce the dough inside the markings at 1/2-inch intervals.
- Randomly scatter some baking beans so the dough doesn't poof up badly (you know, the kind you use when blind baking pie dough!).
- Bake 12 minutes.
- Leave your oven on, but remove pastry from the oven.
- Layer the slices of brie over the top (leave a small edge).
- Cut your asparagus to the width of the pastry and arrange in a single layer over your brie slices (you could make it pretty or whatever by putting top to bottom top to bottom alternating ends that are on each side).
- Brush top with the seasoned olive oil, sprinkle with salt and pepper and bake 25 minutes.
I made this for the 2010 Super Bowl Party. What a beautiful dish to serve!! My DM usually loves the brie en croute kind of appetizer and this did it one better. She was impressed as was I in how it came out looking exactly like the picture. I especially liked the edges and might next time...and there will be a next time...to NOT join the puff pastry together and leave it in long thirds. I will experiment further but hands down this was a wonderful recipe that is well deserved of the 5 stars I have given it!!! Thank you.
OUTSTANDING FLAVOR!! I have never had a recipe knock my socks off before but this one did. I truly enjoyed every bite of this and so did my DH. I loved the delicate buttery flavor of the puff pastry, the richness of the brie and the fresh taste of the asparagus. My taste buds were singing in delight. This is the type of recipe that reminds you why you joined Zaar in the first place...to find little recipe gems like this one. I ended up using 2 types of brie, I used a double cream and a triple cream brie. I think next time I will just use the triple cream. Also, I used a rosemary infused olive oil to brush the asparagus with and that just pushed it over the top. The ONLY thing I did differently was that I added some carmelized onions on top of the brie. I wish I could give this recipe five-hundred stars because it certainly does deserve it. I can’t wait to make this again…and again and again!!!!!! Thank you so much for posting this EXCELLENT recipe.
this was delicious! 3 of us polished it off in minutes, and the other 2 broke their diets to do so. i used pinto beans to hold the crust down. then i used at least 1/2 lb of chhese, my dogs loved the rinds. i used 1/2 lb pencil thin asparagus, wonderful snack/appetizer!