Herbed Brie in Pastry
1 wheel (about 18 ounces, 500 g) ripe Brie cheese 2 large shallots, finely chopped 1 Tbs (15 ml) chopped fresh chives 1 Tbs (15 ml) chopped fresh tarragon 1 Tbs (15 ml) dry white wine or vermouth Freshly ground pepper to taste 1 sheet (about 9 ounces, 250 g) frozen puff pastry, thawed 1 egg, beaten
Cut off and discard the top rind of the Brie. Combine the shallots, herbs, wine, and pepper in a small bowl and press firmly over the top of the cheese. Roll out the pastry dough on a lightly floured surface to make a 10-inch (25 cm) square. Place the pastry over the cheese and fold it under the cheese to enclose it completely. Turn the cheese over and press the pastry seams together. Turn right side up and brush with the beaten egg. Bake in a preheated 400F (200C) oven until golden brown, about 20 minutes. Serve warm or at room temperature. Serves 6 to 8.
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