Baked brie in puff pastry
Looking for a delicious and elegant appetiser? This seriously simple recipe features baked brie topped with chutney oozing from golden puff pastry, a crowd pleaser every time.
Baked brie with pickled blackberries and thyme roasted nuts
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight pickling
- 4 as a starter
Skip to ingredients
- 200g wheel of brie
- 1 small garlic clovesliced
- few sprigs of thyme
- 1 tbsp olive oil
- salad leavesto serve
- sourdoughtoasted, to serve
PICKLED BLACKBERRIES
- 50g caster sugar
- 150ml white wine vinegar
- 2 bay leaves
- 150g blackberries
THYME ROASTED NUTS
- 100g mixed nuts
- ½ tsp sea salt flakes
- 1 tbsp thyme leaves
- ½ tbsp soft light brown sugar
- 2 tsp vegetable oil
Nutrition: per serving
- kcal424
- fat33.9g
- saturates11.2g
- carbs13.1g
- sugars11.6g
- fibre3.1g
- protein14.9g
- salt1.3g
Method
step 1
Make the pickled blackberries the day before. Heat the sugar, vinegar, bay and 50ml of water with a pinch of salt in a small pan over a medium heat for 2-3 mins, swirling the pan occasionally, until the sugar has dissolved. Remove from the heat and leave to cool. Pour over the blackberries, cover and leave to pickle at room temperature overnight or for at least 6 hrs.
step 2
Heat the oven to 180C/160C fan/gas 4. Mix together the nuts ingredients in a bowl until evenly coated, then tip onto a tray lined with baking paper and spread out. Score the top of the brie and put whole in a separate baking dish. Nestle in some of the garlic slices, scatter with the thyme sprigs and drizzle with the oil. Roast the cheese and nuts for 15 mins, removing the nuts once they are toasted. Continue to bake the cheese for another 5 mins until molten and bubbling. Roughly chop the nuts.
step 3
Top the brie with the pickled blackberries and toasted nuts. Serve with salad leaves dressed with some of the blackberry pickling vinegar and with toasted sourdough.
