Baked Brie with Tomato Chutney

"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. "
 
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Ready In:
1hr 10mins
Ingredients:
14
Yields:
12-16 appetizer servings
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ingredients

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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.

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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.
 
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