Veggie Puff Pastry
With Radish Micrgreens and Balsamic Honey
A simple, yet elegant recipe featuring flaky puff pastry, caramelized onions, and creamy Brie, and finished with fresh arugula and radish microgreens. It’s perfect as an appetizer or a light meal.
Ingredients
1 package frozen puff pastry
2 onions, thinly sliced
2 cups chopped arugula mix
1/4 cup radish micros
8 ounces Brie cheese
3 Tbsp honey
1 Tbsp balsamic vinegar
Salt & pepper
Optional: 5 slices cooked bacon
Instructions
Heat a pan over medium heat and melt 2 Tbsp butter with 1 Tbsp oil.
Add onions and cook for 20–30 minutes, adding 1 tsp salt about halfway through, until deeply browned. If onions brown too quickly, add a bit of water to slow the cooking. Let cool to room temperature.
While onions cook, mix together honey and balsamic vinegar.
Preheat oven to 425°F.
Slice Brie into thin pieces.
Defrost and roll out puff pastry onto a parchment-lined baking sheet.
Spread caramelized onions over the puff pastry, leaving about an inch of space around the edges.
Layer Brie slices on top of the onions.
Fold the edges of the puff pastry slightly over the filling to create a border.
Bake for 10 minutes.
Remove from the oven and sprinkle chopped arugula on top. Return to oven and bake an additional 15 minutes.
Once slightly cooled, garnish with radish micros, salt (preferably flaky), pepper, and drizzle with the honey-balsamic mixture.
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