Camembert En Croûte with Caramelised Onion
with baby potatoes & a crisp salad
There is an improved ingredient in your box! Our puff pastry recipe has been reduced in both salt and saturated fat, without compromising the flavour or texture. Enjoy!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Camembert
(Contains Milk)
¼ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
½ piece
Red onion
½ piece
Apple
20 g
Mixed leaves of radicchio, arugula & lettuce
½ piece
Romano pepper
⅓ sachet(s)
Dried thyme
100 g
Baby potatoes
Not included in your delivery
1.5 teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 210°C. Boil plenty of water in a pot or saucepan for the baby potatoes. Slice the onion into half rings. Core and slice the apple. Halve the baby potatoes or cut any larger ones into quarters.
Crumble the stock cube into the boiling water (see pantry for amount). Boil the baby potatoes for 16 - 18 minutes, then drain and rinse under cold water.
Melt the butter in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then add the apple and fry for another 2 - 3 minutes. Deglaze with two thirds of the balsamic vinegar, then stir in the sugar and half of the thyme. Cover with the lid and allow to reduce for 4 - 6 minutes over low heat, stirring occasionally.
For each person, use a quarter roll of pastry. Spread half of the mustard over the pastry and then top with a piece of camembert. Top with half of the fried onion and apple and then scatter over the rest of the thyme. Season with black pepper, then fold in the edges of the pastry towards the centre, taking care not to stretch it too much. Pinch the pastry together at the top so as to seal it, then bake in the oven for 15 - 20 minutes or until golden-brown.
Cut the Romano pepper into thin strips. Shortly before serving, make the vinaigrette; in a salad bowl, combine the extra virgin olive oil with the rest of the mustard and balsamic vinegar. Season to taste with salt and pepper. Transfer the lettuce, baby potatoes and Romano pepper to the bowl along with the rest of the apple and onion. Toss well to combine.
Serve the camembert en croûte on plates with the salad alongside.