1 (1 lb) package
puff pastry, thawed
brie round, chilled
egg, beaten lightly
1 (2 lb) cans
tomatoes with juice, chopped up
( about 1 cup)
lemon, zest of
1 1/2 teaspoons
- 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.