Femme Brûlée: Blueberry Baked Brie

Full disclosure: this week’s recipe is kind of a cheat in that it’s more throwing a few things together than it is a recipe. Believe it or not sometimes things just don’t happen the way I want them to in the kitchen. I’ll write recipes that are better in concept than execution or that work just fine when it’s raining but not when it’s sunny and dry. Baking is weird! Usually I can figure out how to get my recipes to live their best lives but every once in awhile I’m stumped and forced to throw in the kitchen towel. That’s exactly what happened this week. I had dreams of a light & sweet citrus cake that are now deferred. In these moments I need to turn to a quick, foolproof plan B which brings us to this blueberry baked brie.

This is only blueberry baked brie because I had blueberries. It can also be strawberry, lemon, apricot, or anything else that comes in jam or preserve form. The fresh fruit is a nice touch but it’s also not necessary. Neither is any topping at all really. This is 100% customizable which is why I love it and turn to it in a pinch. Warm, soft, creamy, nutty brie wrapped in the flakiest crust around and swirled with deep jammy berry topping is an incredible . I’ve added a little fresh thyme, lemon zest, and balsamic here because again that’s what I had on hand but it could easily be orange & rosemary or white wine vinegar or even a splash of brandy if that’s your style. Honey with grapes or dried cranberries and walnuts is another version of this I love and want to eat all the time. The fact that this recipe isn’t really about the recipe, but the ingredients, means the most important factor is using the best quality ingredients accessible to you and letting them speak for themselves. To me, that’s the most beautiful part of simple yet surprising dishes like this.

Ingredients

1 wheel of brie*
1 sheet puff pastry
1/4 cup fresh blueberries
1/4 cup blueberry preserves
1 small sprig thyme
1/4 teaspoon balsamic vinegar
pinch (1/8 teaspoon) fresh lemon zest

*Note: I used a small 4 oz piece of brie cut in half for this recipe but it works for larger quantities as well, you might just need an extra few tablespoons of jam. You can eyeball it, I believe in you!.

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

2. Lay the puff pastry sheet on the baking sheet and place the brie in the middle. Stir together the remaining ingredients in a small bowl, then pour on top of the brie and fold the puff pastry over the brie making sure the sides are completely sealed so nothing leaks out.

3. Bake for 25- 30 minutes, then allow to cool for 5 minutes before serving. Ideally with a nice baguette, apple slices, or a really sturdy cracker like the ones from Trader Joe’s with all the nuts and grains and dried fruit and stuff.

Reneice Charles is a just another queer, liberal, woman of color using the Internet to escape from reality and failing miserably. She received her MSW from New York University and is an Entrepreneur and Vocalist living in Los Angeles. She spends her spare time wishing she didn't have to use her spare time convincing people that everyone deserves the same basic human rights.

Reneice has written 95 articles for us.

3 Comments

  1. OM NOM NOM

    Reneice you know the way to my heart is a “here’s a recipe that sounds amazing and also here are thirty-five variations on it that also sound excellent.”

    Gonna recommend one more: fig (dried figs plus fig preserves) and Brie, with a little sweet spice in it (think nutmeg, allspice or ground cloves).

    It’s rough life when I can’t decide which variation I am drooling for…

  2. Ah cake the reason the reason we have the phrase “easy as pie”

    I have a question what dimensions are this puff pastry sheet?

    And a compliment the loveliness that it is this column is posted on Saturday and how it gets even lovelier when you post such a scrumptiously Sunday snacky brunch-able thing.

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