Baked Gruyere In Pastry With Rosemary And Garlic Recipe
Last weekend, I whipped up something truly magical in my kitchen, and I can’t stop dreaming about it. The Baked Gruyère in Pastry with Rosemary and Garlic was everything I hoped for and more. Creamy, nutty Gruyère cheese melted beautifully inside a golden pastry shell, all complemented by the earthy aroma of rosemary and the sweet, mellow flavor of roasted garlic.
Ingredients
- Gruyère cheese
- Puff pastry thawed
- Fresh rosemary finely chopped
- Garlic bulb
- Olive oil
- Egg for egg wash
- Salt and black pepper
Instructions
- Start by preheating your oven to 400°F (200°C). 🕒 Slice the top off the garlic bulb, drizzle it with olive oil, sprinkle a pinch of salt, and wrap it in foil. Roast the garlic in the oven for about 30 minutes until it becomes soft and sweetly fragrant.
- Once the roasted garlic cools, squeeze out the cloves (this part is so satisfying!) and mash them into a paste. 🥣 Mix the garlic paste with finely chopped fresh rosemary to create a heavenly spread.
- Roll out your thawed puff pastry on a clean surface. Spread the garlic-rosemary mixture across the pastry, leaving about an inch around the edges. Sprinkle generously with grated Gruyère cheese and season with a touch of black pepper. 🌿🧀 Fold the pastry over to create a parcel and press the edges gently to seal.
- Transfer your pastry onto a parchment-lined baking sheet. Brush the top with beaten egg to give it that gorgeous golden hue as it bakes. Bake for 20-25 minutes until the pastry is puffed and golden brown. 🤤
Notes
- Don’t Skip the Roasted Garlic: Raw garlic will overpower the dish, while roasted garlic lends a mellow, caramelized sweetness.
- Work with Cold Pastry: Keep the puff pastry chilled until just before use to ensure it stays beautifully flaky when baked.
- Prevent Leaks: Firmly press the pastry edges to seal, or crimp with a fork for extra security.
- Experiment with Seasonings: A pinch of smoked paprika or chili flakes can boost flavor.