Smoky Onion Brie Picnic Pastry

Smoky Onion Brie Picnic Pastry 🧅🧀 This is the kind of puff pastry slab that works for brunch, picnic boards, drinks snacks, or an easy party tray: crisp golden pastry, smoky jammy onions, a swipe of Dijon and soft pockets of brie. It tastes rich, but the method is simple and very forgiving. Yield: 8 squares Time: 15 minutes prep, 32-36 minutes cooking Ingredients 🛒 - 1 sheet ready-rolled puff pastry, about 320 g, chilled - 2 medium onions, thinly sliced - 1 tbsp olive oil - 1 tbsp unsalted butter - 1 tsp smoked paprika - 1/2 tsp fine sea salt, plus extra to finish - 1/2 tsp black pepper - 1 tsp brown sugar or honey - 1 tsp red wine vinegar or cider vinegar - 1 tbsp Dijon mustard - 150 g brie, sliced into thin pieces - 1 tsp fresh thyme leaves, plus extra to finish - 1 egg, beaten, for brushing the pastry edge - Optional: chopped parsley, chilli flakes, rocket, crisp bacon, mushrooms or roasted peppers Method 👩‍🍳 1. Heat the oven to 200 C / 180 C fan. Line a baking tray with parchment. Unroll the chilled puff pastry onto the tray and score a 2 cm border around the edge. Do not cut all the way through; this helps the border rise. 2. Warm the olive oil and butter in a skillet over medium heat. Add the sliced onions, salt and pepper. Cook for 12-14 minutes, stirring often, until the onions are soft, lightly golden and reduced. 3. Stir in the smoked paprika and brown sugar. Cook for 1 minute, then add the vinegar. Let it bubble for 1-2 minutes until the onions look glossy and jammy but not wet. If they look loose, cook for another minute. Cool for 5 minutes so they do not melt the pastry before baking. 4. Brush the pastry border with beaten egg. Spread the Dijon mustard inside the scored border, then spoon the smoky onions over the centre. Tuck brie slices across the top and scatter with thyme. 5. Bake for 18-22 minutes, until the pastry is deeply golden, the edges are puffed and the underside feels crisp. If the centre still looks soft, bake for another 2-3 minutes. 6. Rest for 5 minutes before cutting. Finish with extra thyme, parsley, a pinch of salt or a few chilli flakes if you like. Slice into 8 squares. Serving notes 🍽️ Serve warm for melting brie, or at room temperature for a picnic-style board. Add peppery rocket on the side to cut through the richness. For a heartier version, add a little crisp bacon or roasted mushrooms over the onions before baking. Storage and reheating 🧊 Keep leftovers covered in the fridge for up to 2 days. Reheat on a tray at 180 C for 7-9 minutes so the pastry crisps again. Avoid microwaving if you want flaky edges. Save this one for easy entertaining - it looks generous, slices neatly, and disappears fast ✨ Tasteloom.club