Baked Camembert with Onion Jam
When I shared my Onion Jam recipe a couple of weeks ago I promised you a post on a way to use it. Well, this took me several times to get right, but here we are. 🙂 The sweet onion jam is so tasty paired with camembert! If you’ve never had this cheese, it’s kind of like brie’s funkier (aka stinkier) cousin. I knew it would stand up to the onion jam! One thing I learned that I wanted to pass on is don’t buy the cheese too far in advance or it will stink up your fridge (trust me, I learned this lesson the hard way!). I recommend buying it just a day before you plan to use it, or the day of.
Ok, so let’s get to it!
Preheat your oven. Then you’ll make an egg wash. To do this, just beat together the egg and water in a small bowl. This is going to help seal the pasty and also make a nice sheen for the top.
Put a piece of parchment paper on a small cookie sheet. Now you’re all set! Part of why I wasn’t successful making this was that I didn’t have everything ready to go. That meant the onion jam sat on the crust making it soggy, which led to all the cheese leaking out while it baked (not a cute look).
Now roll out your pie dough to a large circle about a 1/4-inch thick. Spoon on the onion jam in a small mound. The weight of the wheel of cheese is going to flatten it a bit.
Now put your Camembert on top. You should be able to find this in the cheese section of your deli near the brie.
Once you see how the cheese fits on the dough, you cut it into a better circle with about four inches on each side. Now brush all the way around the edge of your circle of pie dough.
Gently fold it up over the camembert. Press gently to seal it all together.
Turn it over and place it on your parchment-lined cookie sheet. Lightly brush the top and side with the egg wash and put it in the oven.
Bake it for twenty to twenty-five minutes or until the crust is golden and baked through.
Let it cool for about ten minutes before serving. Serve with crackers or bread for an amazing snack/appetizer.
The cheese is oozy and the saltiness is offset with the lovely sweetness of the onion jam. Yum!
- 1 large egg
- 1 teaspoon cold water
- 1 batch of pie dough
- 1 small wheel of camembert (8.8 ounces or so)
- 1/2 cup onion jam
- Preheat oven to 375 degrees.
- Beat egg and water in a small bowl. Cover small cookie sheet with parchment.
- Roll out pie dough to a large circle about a 1/4" thick. Spoon on onion jam in a small mound. Place cheese on top of jam.
- Trim the dough into a circle about 4" from the cheese on every side.
- Brush egg wash all the way around the edge of the circle of pie dough.
- Gently fold it up over the camembert. Press gently to seal.
- Turn it over onto parchment-lined cookie sheet. Brush top and side with the egg wash.
- Bake 20-25 minutes or until crust is golden and baked through.
- Cool 10 minutes. Serve with crackers or bread.