Description
This Baked Gruyère in Pastry with Rosemary and Garlic is a savory appetizer featuring flaky puff pastry filled with melted Gruyère cheese, aromatic fresh rosemary, and garlic. The pastry is brushed with egg wash for a golden finish and baked until bubbly and golden, offering an elegant yet simple dish perfect for gatherings or a special snack.
Ingredients
Scale
Pastry
- 1 sheet puff pastry (store-bought or homemade)
Cheese Mixture
- 8 oz Gruyère cheese, grated
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard (optional, for extra flavor)
- Salt and pepper to taste
Finishing
- 1 egg (for egg wash)
- Fresh rosemary sprigs for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prepare for baking.
- Prepare Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface to smooth out any folds. Cut into squares or keep as one large rectangle based on your preference for presentation.
- Mix Cheese Filling: In a small bowl, combine grated Gruyère cheese, melted butter, chopped rosemary, minced garlic, Dijon mustard (if using), salt, and pepper. Stir until fully blended.
- Spread Filling: Evenly spread the cheese mixture in the center of the puff pastry, leaving about a 1-inch border around the edges free.
- Fold Pastry Edges: Gently fold the edges of the puff pastry over the cheese mixture to form a rustic parcel or turnover shape. You may fold all four sides toward the center or leave the center open to create an open-faced tart.
- Apply Egg Wash: Beat the egg in a small bowl and brush the top of the pastry with the egg wash for a beautiful golden and shiny surface after baking.
- Bake: Place the prepared pastry on the lined baking sheet and bake in the preheated oven for 20-25 minutes, until the pastry is puffed, golden brown, and the cheese inside is bubbling.
- Cool and Serve: Remove the pastry from the oven and allow it to cool slightly before cutting into squares or slices. Garnish with fresh rosemary sprigs if desired. Serve immediately as a warm, delicious appetizer.
Notes
- You can substitute Gruyère with other melting cheeses like Emmental or Comté if desired.
- Dijon mustard is optional but adds a nice tangy depth to the filling.
- Make sure the puff pastry is cold before working with it to ensure flakiness.
- To avoid soggy pastry, do not overload the cheese mixture and leave enough border to seal edges well.
- Leftovers can be reheated briefly in a low oven to restore crispiness.
