Description
This delightful baked Gruyère in pastry with rosemary and garlic is a warm, savory appetizer perfect for holiday gatherings or casual entertaining. Wrapped in flaky puff pastry and infused with fragrant rosemary and garlic, the melted Gruyère creates a luxurious, creamy center. Served with honey or fig jam and crunchy crackers or baguette slices, it offers an irresistible balance of savory, sweet, and herbal flavors.
Ingredients
Scale
Cheese and Pastry
- 1 wheel (8 oz) Gruyère cheese, rind trimmed if thick
- 1 sheet frozen puff pastry, thawed
- All-purpose flour (for dusting)
Herbs and Seasoning
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
Other
- 1 egg, beaten (for egg wash)
- Honey or fig jam (optional, for serving)
- Crackers or sliced baguette (for serving)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Garlic and Rosemary: In a small skillet, heat the olive oil over medium heat. Add the minced garlic and chopped rosemary, cooking for 1–2 minutes until fragrant but not browned. This step releases the aromatic flavors that will infuse the cheese.
- Prepare Puff Pastry: Lightly dust your work surface with all-purpose flour and roll out the thawed puff pastry just enough to fully wrap around the 8 oz Gruyère wheel. Avoid rolling too thin to prevent tearing.
- Assemble Cheese in Pastry: Place the Gruyère cheese in the center of the rolled-out pastry. Spoon the rosemary and garlic mixture evenly over the top of the cheese to create a flavorful layer.
- Wrap and Seal Pastry: Carefully fold the puff pastry up and around the cheese, trimming any excess dough if needed. Press the edges firmly to seal completely so the cheese doesn’t leak during baking.
- Prepare for Baking: Flip the wrapped cheese so the seam is underneath and place it on the prepared baking sheet. Brush the entire top surface with the beaten egg to give the pastry a golden, glossy finish when baked.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the puff pastry is puffed up and has turned a deep golden brown.
- Rest and Serve: Remove the baked Gruyère from the oven and let it rest for 5–10 minutes. Serve warm, accompanied by honey or fig jam and an assortment of crackers or sliced baguette for spreading and dipping.
Notes
- If the Gruyère cheese is too firm to wrap easily, allow it to come to room temperature for 10-15 minutes before assembling.
- Brie or Camembert can be substituted for a creamier cheese texture.
- For added texture, sprinkle crushed walnuts or pecans inside the pastry before folding.
