Camembert En Croûte with Caramelised Onion
with baby potatoes & a crisp salad- Melk (inclusief lactose)
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
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Ingredients
80 g
Camembert
(Contains: Melk (inclusief lactose))
½ piece
Red onion
½ piece
Apple
20 g
Mixed leaves of radicchio, arugula & lettuce
½ piece
Romano pepper
⅓ sachet(s)
Dried thyme
100 g
Baby potatoes
¼ roll(s)
Puff pastry
(Contains: Melk (inclusief lactose), May contain traces of allergens, Tarwe)
Not included in your delivery
1.5 teaspoon
Balsamic vinegar
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Extra virgin olive oil
1 teaspoon
Mustard
½ tablespoon
[Plant-based] butter
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the baby potatoes and crumble in the stock cube (see pantry for amount).
- Slice the onion into half rings. Core and slice the apple.
- Cut the Romano pepper into thin strips. Halve the baby potatoes or cut any larger ones into quarters.
- Boil the baby potatoes for 16 - 18 minutes, then drain and rinse under cold water.
- Melt the butter in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then add the apple and fry for another 2 - 3 minutes.
- Deglaze with two thirds of the balsamic vinegar, then stir in the sugar and half of the thyme.
- Cover with the lid and allow to reduce for 4 - 6 minutes over low heat, stirring occasionally.
If you don't have an air fryer, go to step 5!
- Spread half of the mustard over the pastry.
- Top with the camembert, along with half each of the apple and onion. Season with pepper and scatter over the rest of the thyme.
- Fold in the edges of the pastry towards the centre, taking care not to stretch it too much.
- Pinch the pastry together at the top so as to seal it.
- Air-fry for 15 minutes or until golden-brown (see Tip).
Tip: cooking time may vary according to your air fryer model.
You can skip the next step and proceed to step 6!
- Preheat the oven to 210°C.
- Spread half of the mustard over the pastry, then top with the camembert and half each of the apple and onion. Season with pepper and scatter over the rest of the thyme.
- Fold in the edges of the pastry towards the centre, taking care not to stretch it too much.
- Pinch the pastry together at the top so as to seal it, then bake in the oven for 15 - 20 minutes or until golden-brown.
- In a salad bowl, combine the extra virgin olive oil with the rest of the mustard and balsamic vinegar. Season to taste with salt and pepper.
- Add the lettuce, baby potatoes and Romano pepper, along with the rest of the apple and onion.
- Toss well to combine with the dressing.
- Serve the camembert en croûte with the salad alongside.
