Ile de France ® Brie en Croute with Roasted Tomatoes


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At a glance
Soft-Ripened Cheeses
1/2 Tbsp. extra virgin olive oil
2 cloves garlic, minced
1 cup chopped oven roasted tomatoes
(about 2 lbs. fresh tomatoes)*
2 Tbsp. minced fresh basil or 1 1/2 tsp. dried
2 Tbsp. minced fresh parsley or 1 1/2 tsp. dried
1/8 tsp. each red pepper flakes, salt and ground black pepper
2.2 lb. Ile de France® Brie wheel
2 sheets frozen puff pastry, thawed
1 large egg, beaten


1. In a small saucepan, sautè garlic in hot oil over low heat for 1 minute or until soft, but not browned. Add tomatoes, basil, parsley and seasonings, stirring to break up tomatoes. Bring to a boil, then cool completely.

2. Preheat oven to 400°F. Freeze Brie for 15 minutes for easy handling, then slice the Brie in half horizontally to form two even circles.

3. On a lightly floured surface, unfold one sheet of puff pastry. Place bottom half of Brie, cut side up, in the center, and spoon the tomato mixture evenly on the cut side of the Brie. Top with other Brie half, rind side up. Bring dough up around the sides of the Brie and brush dough with egg wash. Unfold other sheet of puff pastry. Place on top of Brie, sealing pastry edges completely around the ceese wheel.Place Brie, crimped side down, onto a nonstick baking sheet.

4. Brush entire surface with egg. Bake for 20 - 25 minutes or until golden brown. Remove from oven and let stand 20 minutes before moving or slicing. Serve with crackers or crusty French bread.

*Roasting tomatoes: Wash, dry and halve tomatoes. Place in a single layer on a sheet pan, brush skins with olive oil, and sprinkle with salt and pepper. Roast in a 450°F oven for 20 minutes or until softened.

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