Brie in Puff Pastry with Raspberry Vinaigrette
This recipe makes 8 servings
|Per serving: about||-|
|total fat||31 g|
|sat. fat||11 g|
- Portion size: 8
Keltic Lodge guests receive individual versions of this pastry. At home, it is quicker to assemble as a whole round.
- 1/2 1/2pkg (454 g pkg) frozen butter puff pastry, thawed and cold
- 1 14-inch wide Brie cheese
- 1 1eggeggs
- 8 8Boston lettuce leaves
- 8 8radicchio leafradicchio leaves
- 1/2 cup 1/2cupcoarsely chopped toasted hazelnuthazelnuts
- 4 4dried figfigs, sliced Raspberry Vinagrette
- 2 tbsp 2tbspred wine vinegar
- 4 tsp 4tspmaple syrup
- 1 tsp 1tspDijon mustard
- 1 1pinch salt
- 1 1pinch white pepper
- 1/4 cup 1/4cupcanola oil
- 1/4 cup 1/4cupfrozen raspberryraspberries, thawed
Line small rimmed baking sheet with parchment paper; set aside.
On lightly floured surface, unroll puff pastry. Cut off 2-inch (5 cm) piece from 1 side; reserve for another use. Place Brie in centre of pastry; fold corners over cheese, overlapping edges to enclose. Transfer to prepared pan. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 12 hours.)
Raspberry Vinaigrette: In bowl, whisk together vinegar, maple syrup, mustard, salt and pepper; whisk in oil. Add raspberries and mash. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In small bowl, beat egg with 2 tsp (10 mL) water; brush all over pastry. Bake pastry-wrapped cheese in centre of 425°F (220°C) oven until golden brown and puffed, about 15 minutes. Let stand for 5 minutes. Cut into wedges.
On each plate, place Boston lettuce leaf; top with radicchio leaf. Drizzle vinaigrette on plate. Sprinkle plate with hazelnuts and figs. Place Brie in radicchio cup.
Source : Canadian Living Magazine: October 2007