Baked Brie with Tomato Chutney
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
12-16 appetizer servings
ingredients
- 1 (1 lb) package puff pastry, thawed
- 1 lb brie round, chilled
- 1 large egg, beaten lightly
-
Tomato Chutney
- 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
- 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 ¾ 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 ½ X 10 ½ inches.
- Centre bottom half of Brie, cut side up, on pastry in pan and spread ½ cup of the chutney to within ½ 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 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 425F.
- 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 ½ cups.
- Chutney keeps, chilled and covered, about 3 months.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.