Are you looking for a show-stopping dish that’s perfect for entertaining? This Baked Brie and Caramelized Vegetable Pie is the answer! With layers of savory vegetables, sweet onions, and rich brie encased in crispy puff pastry, it’s a delightful blend of flavors and textures that will impress your guests. Plus, it’s surprisingly easy to make!
Ingredients:
- 6 tablespoons extra-virgin olive oil (90 ml)
- 10 ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced (280 g)
- Salt and pepper, to taste
- 2 teaspoons soy sauce (10 ml)
- 1 small butternut squash, peeled and cut into ½-inch cubes (about 4 cups / 560 g)
- 1 tablespoon honey (15 ml)
- 1 pound Brussels sprouts, trimmed, halved, and thinly sliced (about 4 cups / 450 g)
- 2 large shallots, minced (about 1 cup / 150 g)
- 2 garlic cloves, minced
- 2 teaspoons minced fresh rosemary (10 g)
- 1 medium red onion (about 10 ounces / 280 g), halved and thinly sliced
- 1 teaspoon fresh thyme leaves (5 g)
- 1½ tablespoons light brown sugar (20 g)
- 1 tablespoon balsamic vinegar (15 ml)
- All-purpose flour, as needed for dusting
- 2 sheets puff pastry from 1 (17- or 18-ounce / 480-510 g) package, thawed in refrigerator for 24 hours
- 1 egg, beaten
- 1 whole (7- or 8-ounce / 200-225 g) round Brie or Camembert cheese
Directions:
- Preheat your oven to 425°F (220°C).
- In a large cast-iron or nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until they are lightly browned and tender, about 8 to 10 minutes. Transfer the mushrooms to a large bowl, drizzle with soy sauce, and toss to coat.
- While the mushrooms cook, prepare the butternut squash. On a large, foil-lined rimmed baking sheet, toss the squash with 1 tablespoon of olive oil and the honey; season generously with salt and pepper. Spread out evenly and roast until tender, about 15 minutes.
- In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Brussels sprouts, shallots, garlic, and rosemary; season with salt and pepper. Cook, stirring frequently, until tender and lightly caramelized, about 8 minutes.
- Transfer the cooked Brussels sprouts and squash to the bowl with the mushrooms. Stir to combine and generously season to taste with salt and pepper.
- Wipe out the skillet, then heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the brown sugar, balsamic vinegar, and ¼ cup of water (60 ml). Reduce the heat to medium-low and cook, stirring occasionally, until the mixture is jammy, about 10 to 15 minutes. Set aside. (Let the onion jam and vegetable filling cool completely at room temperature or refrigerate for about 30 minutes to speed things up. If preparing in advance, cover and refrigerate overnight or up to 3 days.)
- When ready to bake your pie, line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out one sheet of puff pastry into a 10-inch square, then cut it into a 10-inch circle using a sharp paring knife. Transfer to the baking sheet. Roll out the remaining sheet of pastry into a 12-inch square, then cut it into a 12-inch circle. If desired, decorate the top by arranging the scraps on top or carving a light pattern into the top of the puff pastry using the tip of a sharp paring knife. (Be careful not to cut all the way through.)
- Add half of the vegetable mixture to the 10-inch round pastry and arrange it in an even layer, leaving a 1-inch border around the edge. Center the cheese on top and spoon the onion mixture over the cheese. Pat the remaining vegetable mixture evenly and tightly around the cheese, ensuring that the 1-inch border is clear.
- Brush the exposed edges of the bottom pastry with the beaten egg. Fold the remaining piece of pastry in half, set it over the filling, and unfold, carefully pushing out any air between the filling and pastry. Press the edges to seal and trim them if you’d like to perfect the shape. Brush all exposed puff pastry lightly with the beaten egg.
- Bake until the puff pastry is deeply golden, about 40 to 45 minutes. Let cool for 30 minutes to 1 hour. (If you cut the pie early, the cheese will flow out like lava; be patient, and it will be molten but less messy.) Transfer to a platter and serve.
How to Serve Baked Brie and Caramelized Vegetable Pie
Serve this delicious pie warm as a delightful appetizer or main dish. It pairs wonderfully with a light salad or roasted vegetables for a complete meal. Consider serving it alongside a crisp white wine or sparkling water to balance the rich flavors. Enjoy this flavorful, creamy pie at your next gathering and watch it disappear!