Camembert and Roasted Tomato Brick Pastry Rolls

4 pers.
15 min
10 min
Camembert and Roasted Tomato Brick Pastry Rolls

Ingredients for :

4 people
Brick pastry sheet
6 Units Brick pastry sheets
Slow-roasted tomato
40 g Slow-roasted tomatoes
Olive oil
2 Dessert spoons Olive oil

Method :

  1. Preheat oven to 180°C (Gas Mark 5-6).
  2. Cut Kergall Camembert into small cubes (approximately 1 cm).
  3. Cut tomatoes into small pieces and mix together with Camembert cubes.
  4. Cut a sheet of brick pastry in half and brush both halves with olive oil.
  5. On half a sheet, place, on the lower portion (tip), the equivalent of one tablespoon of the Camembert and slow-roasted tomatoes mixture. Fold back external edges, by approximately 1 cm, and roll sheet up from bottom to top tightly.
  6. Fasten the roll with a small wooden skewer and place on a baking sheet. Repeat the process for the remaining sheets and filling.
  7. Place in the oven for 8 minutes and serve hot!

Paysan Breton tip

For more flavour, sprinkle rolls with poppy seeds or sesame seeds before placing in the oven! You will need one tablespoon of seeds.

You'll also love

These recipes

Click here for new recipes, meals and even more cooking ideas!

View all recipes