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  • תמונת הסופר/תmor beja

Onion pastry with Camembert, honey and thyme.

Personally, I love the combination of sweet and salty.

Whether it is desserts with a touch of salt or savory dish with a touch of sweet.

I like that there is a range of flavors and in every bite you feel a few things.

I had this idea for a pastry that started from me eating a toast with onion jam and Camembert.

And evolved into what is seen here in the pictures.

Pastry with Camembert cheese and caramelized onions in honey and thyme. And I also added some chopped thyme to the dough.

I think it turned out not bad at all!

So try and tell me how it turned out for you :)


For the dough-

  • 320 grams of flour

  • 160 grams of cold butter

  • 70 ml of water

  • 1 egg

  • 1 teaspoon chopped thyme

  • 1 teaspoon of salt

  • Half a teaspoon of black pepper

For stuffing-

  • 7 small-medium onions

  • 5 stalks of thyme

  • 5 tablespoons honey

  • 70 grams of butter

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon sea salt

  • Half a teaspoon of black pepper

  • 100 ml of water

  • 130 grams of Camembert cheese


Let's start by making the dough -

  • Separate the thyme leaves from the stems and chop them finely. You need for the dough about a teaspoon of chopped thyme leaves.

  • In the mixer bowl, mix the flour, diced cold butter, egg, chopped thyme, salt and black pepper using a flat beater hook.

  • While stirring gradually add the water.

  • Mix for a few minutes until the dough comes together.

  • Transfer the dough to a clean, lightly floured surface, continue to knead by hand for another minute or two.

  • Wrap in cling film and refrigerate.

The stuffing-

  • Preheat oven to 220 degrees Celsius.

  • Cut the onions into quarters, place in a pan with butter cubes and scatter a few whole thyme stalks in between.

  • In a bowl, mix the honey, balsamic, water and black pepper well. Drizzle the whole mixture over the onions in the pan and sprinkle sea salt on top.

  • Put in the oven for 30-40 minutes.

  • Once every few minutes check if it is necessary to mix the onions in the pan, they should caramelize - make sure they do not burn.

  • After removing the onions from the oven, remove the dough from the refrigerator and leave it outside for a few minutes before you start rolling it out.

  • Preheat the oven to a temperature of 175 degrees.

  • After the dough has been out of the fridge for a few minutes, spread a round pan 26-28 cm in diameter with butter.

  • Roll out the dough between two baking sheets, you can flour them a little. Roll out the dough to a thickness of about half an inch.

  • Remove the top sheet and use the bottom one to help you to transfer the rolled dough on the pan.

  • Remove the baking sheet that left and stick the dough to the bottom and sides of the pan. Cut the excess dough if some remains.

  • Place the caramelized onions on top of the dough. Important - transfer the onions without the liquids left in the pan. And without the stems of thyme.

  • Spread over pieces of Camembert and a little bit of rock salt.

  • Fold the dough on the sides of the pan inwards in the shape of a fan and brush the dough with a beaten egg.

  • Put in the oven for 35-40 minutes.

  • Option - Take the liquids left in the pan and reduce them in a small pot or pan. A type of glaze will form and when the pastry comes out of the oven brush it with the glaze. Definitely an upgrade, but not a must.

  • I recommend serving and eating the pastry when it is warm!



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