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 teaspoon chopped thyme
1 teaspoon of salt
Half a teaspoon of black pepper
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.
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!