Tourte of Brie Cheese with Peach and Mango

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Bistro Des Amis in Texas
Ile de France Brie
  • 1 sheet of frozen puff pastry
  • 1 of mango – cut into slices
  • 2 tablespoon of peach jam
  • 1 yolk of egg
  • 2 lbs of Ile de France Brie Cheese
  1. Preheat heat over at 380 degrees.
  2. Cut your brie into section that will fit in the dish you will use to bake it in. Then slice the brie in half so there is a top and a bottom. Place the bottom portion (skin down) of each section in the individual baking dishes.
  3. Top the Ile de France Brie with some peach jam and mango slices. Place the “top” of the brie on top of the peach jam and mango slices.
  4. Cut the puff pastry sheet into sections that fit your dishes with some overlap to “tuck” around the brie.
  5. Whip the egg yolk with a teaspoon of water. Brush egg yolk on the pastry.
  6. Bake for approximately 30- 40 minutes in the preheated oven of 380°.


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