TASTY TREAT PRETTY AS A PICTURE

ROAST VEGETABLE AND CAMEMBERT PASTRY WREATH

Our roast vegetable and camembert pastry wreath make for a delicious vegetarian starter.

INGREDIENTS

2 tbsp extra virgin olive oil

2 tsp chopped fresh thyme leaves 2 garlic cloves, crushed

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 1 egg, lightly beaten

250g cherry truss tomatoes, cut into bunches

Fresh basil leaves, to serve

METHOD Step 1:

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

Step 2:

Combine oil, thyme and garlic in a large bowl. Add pumpkin, capsicum and fennel. Season with salt and pepper. Toss to combine. Place on 1 prepared tray. Bake for 25 minutes or until tender. Cool on tray.

Step 3:

Increase oven to 220C/200C fan-forced. Step 4:

Join pastry sheets together to form one large square on remaining prepared tray (pastry will overhang). Cut a 30cm round circle from pastry square, reserving trimmings. Score a 13cm circle in the middle (don’t cut all the way through). Using a small knife, cut the 13cm circle into 8 wedges, leaving circle intact.

Step 5:

Place 2/3 of the camembert around edge of pastry, leaving a 2cm border. Top with vegetables and remaining camembert. Fold up 2cm border to meet filling. Fold the 8 wedges outwards to cover filling and join edge. Brush pastry with egg. Using a 4cm star cutter, cut 8 stars from pastry trimmings. Place on points of pastry wedges. Brush pastry with egg. Bake for 30 minutes, adding tomato around edge of tray for the last 5 minutes of cooking time, or until pastry is golden. Stand wreath for 5 minutes. Arrange tomato and basil on and around wreath. Season with salt and pepper. Serve.

COOK’S NOTE

You’ll need a 4cm star-shaped cutter for this recipe.