The Chef in Stead

Sundried Tomato Baked Brie

750 gr Canadian Brie


1/2 to 1 cup peeled Garlic, Roast the garlic in the oven covered with oil until brown.
100 gr of Sundried Tomato Pesto
2/3 cup of Sundried Tomato re-hydrated

400gr Puff Pastry

Mix all the stuffing ingredients together and devide it in 2 portions. Cut brie piece in half, stuff it inside with one portion, close it and place the rest of stuffing on top.
Roll down the puff pastry faily thin, but not too thin, place the stuffed brie in the middle, fold it closed while egg washing very well to seal all the brie inside. Flip it over on a baking sheet and baked at 375F until Golden Brown outside
(approx, 20-30minutes, watch it!)

If it needs more melting inside you can microwave it for 90 seconds. Serve 6
Serve with your favorite Fruit Chutney and Balsamic Vinegar Onion Confit

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC