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Roast vegetable and camembert pastry wreath
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Try our mouthwatering veggie and camembert pastry wreath for a delectable vegetarian appetizer.
Ingredients:
  • 2 tsp chopped fresh thyme leaves
  • 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
  • 250g cherry truss tomatoes, cut into bunches
  • Fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and prepare 2 large baking trays with baking paper.
  • In a large bowl, mix together oil, thyme, and garlic. Add pumpkin, capsicum, and fennel. Season with salt and pepper, then toss well to combine. Spread the mixture on a prepared baking tray and bake for 25 minutes until tender. Allow to cool on the tray before serving.
  • Preheat your oven to 220C/200C fan-forced.
  • Place the pastry sheets on the tray to create a large square with some overhang. Cut out a 30cm round circle from the pastry, saving the excess. Score a 13cm circle in the center without cutting through. Use a small knife to divide the 13cm circle into 8 wedges while keeping the circle intact.
  • Arrange 2/3 of the camembert around the pastry's edge, leaving a 2cm border. Add vegetables and the rest of the camembert on top. Fold the border to meet the filling; fold the 8 wedges outwards to cover the filling and join the edges. Brush the pastry with egg. Cut 8 stars using a 4cm star cutter and place them on the points of the pastry wedges. Brush the pastry with egg again. Bake for 30 minutes, adding tomatoes around the edge of the tray for the last 5 minutes until the pastry is golden. Let it stand for 5 minutes, then garnish with tomatoes, basil, salt, and pepper. Serve and enjoy.

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