Description
A golden, flaky pie filled with creamy Camembert and sweet, tender persimmons, wrapped in buttery puff pastry and baked to perfection. This cozy, elegant dish brings together sweet and savory in one unforgettable bite.
Ingredients
Scale
- 1 puff pastry sheet, thawed
- 1 wheel Camembert cheese (about 250g), sliced horizontally
- 2 medium persimmons, thinly sliced
- 1 sprig fresh rosemary
- 1 egg, beaten (for egg wash)
- 1 tablespoon honey (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C) and place a baking sheet inside to preheat.
- Slice persimmons thinly and cut the Camembert horizontally to create two rounds.
- Roll out the puff pastry on parchment paper to smooth any creases.
- Place one half of the Camembert in the center, layer with persimmons, top with remaining cheese, and add rosemary.
- Fold the pastry over the filling and pinch edges to seal. Brush with beaten egg.
- Transfer the pie on parchment to the hot baking sheet. Bake for 25–30 minutes until golden and puffed.
- Let cool for 10 minutes. Drizzle with honey if desired and serve warm.
Notes
- Use firm persimmons to avoid excess moisture.
- Chilling the assembled pie for 10 minutes before baking can help it hold shape better.
- Swap Camembert with Brie for a similar flavor.
- For a savory version, skip the honey and add sautéed mushrooms.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
Keywords: Camembert pie, persimmon tart, puff pastry appetizer, baked Camembert, fall savory pie