All the things you love about brie — its oozy, luscious texture and sweet, creamy flavor — are turned up to 11 when you heat it up! Maybe you’ve tried brie in grilled cheese or tucked into an omelet, but there is nothing quite like the wild decadence of baked brie. Recent guests in the Pennsylvania Kitchen, Tim Mountz of Kennett Square-area Happy Cat Farm and Ryan Bloome, Executive Chef at Terrain Garden Cafe in Glen Mills, did us one better. They had the genius idea to take a piece of brie from Talula’s Table, some scratch-made pie dough from Nomadic Pies, and a jar of Happy Cat’s own heirloom tomato jam and created the most enticing appetizer we’ve ever seen.
Try this simple recipe and knock the socks off your next date or party guests!
PA Baked Brie
|Prep Time||Cook Time||Total Time|
|5 min||30 min||35 min|
- One prepared pie crust, such as Nomadic Pie’s dough
- A 6- to 8-ounce wheel of brie from a local cheese shop, such as Talula’s Table
- 1 jar of Happy Cat Tomato Jam
- 1 egg yolk, lightly beaten
- Preheat oven to 350°F.
- On a floured surface, roll out the pie crust, and fill center with tomato jam.
- Place wheel of brie in the center and fold crust over. Pinch the folds at the top to seal the dough.
- Flip entire pastry over and brush with egg yolk.
- Bake in oven for 30 minutes. Slice and enjoy.
- Photo: Dish Works
- Recipe: Ryan Bloome