Description
This Baked Gruyère in Pastry with Rosemary and Garlic is a delightful appetizer featuring rich, melted Gruyère cheese encased in flaky puff pastry, infused with aromatic rosemary and garlic. Perfectly golden and bubbling, this elegant yet simple dish makes for an impressive starter or party 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 prevent sticking and facilitate easy cleanup.
- Prepare Pastry: Roll out the puff pastry sheet on a lightly floured surface to smooth out any folds or creases. Depending on your presentation preference, cut it into squares or keep it as one large rectangle.
- Mix Cheese Filling: In a small bowl, combine the grated Gruyère cheese, melted butter, chopped rosemary, minced garlic, and Dijon mustard if using. Season with salt and pepper, stirring until everything is evenly mixed.
- Assemble Filling on Pastry: Spread the cheese mixture evenly in the center of the puff pastry, leaving about a 1-inch border around the edges to fold over later.
- Shape the Pastry: Gently fold the edges of the pastry over the cheese mixture to create a rustic parcel or turnover shape. You can fold all sides to fully encase the cheese or leave the center open for an open-faced appearance.
- Apply Egg Wash: Beat the egg in a small bowl and brush it over the top of the pastry. This will give it a lovely golden color and shine when baked.
- Bake: Place the pastry on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is puffed, golden brown, and the cheese inside is melted and bubbling.
- Cool and Serve: Remove from oven and let cool slightly. Cut into squares or slices as desired, garnish with fresh rosemary sprigs for a fragrant touch, and serve immediately while warm.
Notes
- You can substitute Gruyère with other melting cheeses like Emmental or Comté if desired.
- Dijon mustard is optional but adds a subtle tang that complements the cheese well.
- Ensure the puff pastry is cold before rolling out to maintain flakiness.
- This dish is best served warm to enjoy the melted cheese at its best.
- For a crispier crust, use an egg wash and bake on a preheated baking sheet.
- Leftovers can be reheated gently in an oven to retain crispness.
