Roast vegetable and camembert pastry wreath

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How to make Roast vegetable and camembert pastry wreath

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:55
  • Total Time : 1:25

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh thyme leaves
  • 2 garlic cloves, crushed
  • 700g Kent pumpkin, peeled, cut into 2cm pieces
  • 1 small red capsicum, chopped
  • 1 small fennel, trimmed, cut into thin wedges
  • 4 sheets frozen puff pastry, partially thawed
  • 200g camembert, cut into 12 wedges
  • 1 egg, lightly beaten
  • 250g cherry truss tomatoes, cut into bunches
  • Fresh basil leaves, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
  • Step 2 Combine oil, thyme and garlic in a large bowl. Add pumpkin, capsicum and fennel. Season with salt and pepper. Toss to combine. Place on 1 prepared tray. Bake for 25 minutes or until tender. Cool on tray.
  • Step 3 Increase oven to 220C/200C fan-forced.
  • Step 4 Join pastry sheets together to form one large square on remaining prepared tray (pastry will overhang). Cut a 30cm round circle from pastry square, reserving trimmings. Score a 13cm circle in the middle (don’t cut all the way through). Using a small knife, cut the 13cm circle into 8 wedges, leaving circle intact.
  • Step 5 Place 2/3 of the camembert around edge of pastry, leaving a 2cm border. Top with vegetables and remaining camembert. Fold up 2cm border to meet filling. Fold the 8 wedges outwards to cover filling and join edge. Brush pastry with egg. Using a 4cm star cutter, cut 8 stars from pastry trimmings. Place on points of pastry wedges. Brush pastry with egg. Bake for 30 minutes, adding tomato around edge of tray for the last 5 minutes of cooking time, or until pastry is golden. Stand wreath for 5 minutes. Arrange tomato and basil on and around wreath. Season with salt and pepper. Serve.

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