Festive Triple Cream Brie Wreath to Try This Christmas

Image via Foodie Ling

Christmas wreaths are the pinnacle of festive decorating, but as it turns out they are not just for your front door, they can also be delicious too!

When entertaining the whole family on Christmas day falls to you, or you’ve been tasked with bringing a dish for the table, you may be searching for recipes that are fast to prepare, look fantastic, taste delicious and easily feed multiple people.

This Caramalised Onion, Pear and Triple Cream Brie Tart recipe fits the bill perfectly! Combining Christmas flavours such as deliciously gooey Paris Creek Farms Bio-Dynamic Triple Cream Brie, crisp pears and golden flaky pastry to create the ultimate snack to satisfy even the pickiest of guests.

Image via Foo die Ling

@foodieling shows us how to create this delicious tartlet with a twist. Shaping the tart into a Christmas wreath makes it easy to pull apart and serve on a platter for entertaining whilst bringing the festive spirit to Christmas lunch!

CARAMELISED ONION, BRIE AND PEAR TART

Recipe via Foodie Ling

Ingredients:

1 sheet puff pastry thawed
2 brown or red onions thinly sliced
140g Paris Creek Farms Bio-Dynamic Triple Cream Brie
1 egg beaten
1/2 pear thinly sliced
1/2 tsp cracked pepper
2 tbsp olive oil

Instructions

Heat olive oil in a pan and sauté the sliced onions on low heat. Stir occasionally until caramelised to a nice brown colour.
Preheat the oven to 200°C
Use this time while the onions are cooking to slice the pear and brie cheese. 140g of Paris Creek Farms Bio-Dynamic Triple Cream Brie is half a wheel. To give you an idea I cut that into 12 slices.
Use a bowl to make a light indentation marking a circle in the middle. Trim the outer part of the pastry sheet to round it, that will make the wreath easier to form.
Cut the middle circle into 6 triangle segments (see picture).

Spread the caramelised onion evenly on the outer ring then arrange the pear slices followed by the brie slices evenly.
Pull one point of the middle ring triangle tip and gently pull it over the toppings and bring the outer edge of the pastry inwards until they meet.

Press both ends of pastry together. Repeat around the circle. When done roll the rest of the outer edges in so the cheese doesn’t melt out when baking.

Brush the pastry with the beaten egg and bake in the oven for 20 minutes until golden brown.
Remove from the oven and let it set for 5 minutes before serving. You can even drizzle a bit of honey to add flavour. For more of a savoury snack serve with hot tomato sauce.
Enjoy!