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 microgreens
8 ounces Brie cheese
3 Tbsp honey
1 Tbsp balsamic vinegar
Salt & pepper
Optional: 5 slices cooked bacon
Instructions
Heat a pan on medium heat, melt 2 Tbsp butter with 1 Tbsp oil and then add your onions.
Cook for 20–30 minutes, adding 1 tsp salt about halfway through, until they’re a deep brown color. If the onions are browning too quickly, you can add a bit of water to help them cook without browning too fast.
Once the onions are a nice deep caramel color, add in your chopped arugula and continue cooking for 2–3 minutes.
Let cool to room temperature.
While onions cook, mix together honey and balsamic vinegar.
Preheat oven to 425°F.
Slice Brie cheese into thin slices.
Once defrosted, roll out puff pastry flat onto a parchment-lined baking sheet.
Spread the caramelized onion arugula mixture over the surface of the puff pastry, leaving about an inch of space around the perimeter.
Place the slices of Brie on top of the onions.
Fold the edges over themselves just slightly, creating a border around the fillings.
Bake for about 25 minutes, until the cheese is melted and the pastry is a nice golden color.
Once cooled slightly, garnish with: microgreens, salt (flaky salt if you have it!) & pepper, and honey balsamic mixture.
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
