• Baked Camembert Cheese with Tomato Chutney


    Yield: 1 wheel

    • Ingredients
    • Camembert wheel
      1 ea.
    • Indian Tomato Chutney (recipe follows)
      1/3 cup
    • Candied walnuts, chopped
      ¼ cup (plus some whole, for garnish).
    • Pre-made puff pastry sheet,
      1 ea. thawed in the refrigerator
    • Egg, lightly beaten
      1 ea.

    Indian Tomato Chutney

    Yield: 1 quart

    • Ingredients
    • Red onion, medium, finely sliced
      4 ea. (about 4 cups)
    • NatureSweet Glorys tomatoes,
      2¼ lb. quartered
    • Garlic clove, sliced
      4 ea.
    • Red chile, minced (or to taste)
      1 ea.
    • Ginger, minced
      3 Tbsp.
    • Brown sugar, packed
      1⅓ cup
    • Red wine vinegar
      ¾ cup
    • Cardamom seeds, pods removed
      5 ea.
    • Paprika
      ½ tsp.


    1. Pre-heat your oven to 350°F.
    2. Cut just the top rind off of the camembert wheel.
    3. Spread the Indian Tomato Chutney onto the exposed cheese and sprinkle with the chopped candied walnuts.
    4. Roll out the puff pastry sheet and cut a 10-inch round. Place the round over the camembert wheel with the chutney side facing down.
    5. Brush the edge of the puff pastry with the egg wash at least an inch thick. Fold the pastry around the cheese, enclosing it by crimping the edges all around. Flip the wheel over and cut little vent holes in the top.
    6. Turn the wheel over on a baking sheet so the crimped side is down. Bake until golden and puffed, about 50 minutes.
    7. Serve garnished with the additional Indian Tomato Chutney and candied walnuts.

    Indian Tomato Chutney

    1. Combine all the ingredients into a large heavy-bottomed pan and bring to a gentle simmer,
      stirring frequently.
    2. Simmer for 1 hour, then raise the heat, stirring constantly until the mixture turns think,
      dark, jammy, and shiny.
    3. Place into sterilized jars and allow to cool before covering. Will keep for 6 weeks.