Description
Baked Gruyère in pastry with rosemary and garlic is a cozy, crowd-pleasing appetizer made with golden puff pastry, nutty cheese, and hints of fresh rosemary, garlic, and honey.
Ingredients
• 1 sheet frozen puff pastry, thawed
• 1 pound Gruyère, Fontina, or a mix, cubed
• 1 tablespoon chopped fresh rosemary
• 1–2 cloves garlic, grated
• 2 teaspoons honey, plus more for serving
• 1 egg, beaten
• Coarse sugar, for sprinkling
Instructions
1. Preheat oven to 425°F. Line a 10–12 inch pie plate with parchment paper.
2. Lay the puff pastry into the dish, allowing corners to overhang slightly.
3. Add cubed cheese to the center of the pastry.
4. Sprinkle rosemary and grated garlic over the cheese.
5. Drizzle with 2 teaspoons of honey.
6. Fold pastry corners over the cheese and gently press to seal.
7. Brush with beaten egg and sprinkle with coarse sugar if using.
8. Bake for 25–30 minutes or until golden brown and bubbly.
9. Let cool slightly. Serve warm with extra honey, black pepper, and bread or crackers.
Notes
– You can substitute Gruyère with Brie, Fontina, or a soft white cheddar.
– Thyme or sage can be used instead of rosemary.
– To make ahead: Assemble and refrigerate up to 24 hours before baking.
– Store leftovers in the fridge for up to 3 days. Reheat in oven to restore crispness.
– Best enjoyed fresh out of the oven while the cheese is still melty.
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: French-Inspired