Camembert and Roasted Tomato Brick Pastry Rolls | PAYSAN BRETON

4 pers.

15 min

10 min

Camembert and Roasted Tomato Brick Pastry Rolls

Le Kergall Camembert Paysan Breton

250 g Le Kergall Camembert

Brick pastry sheet

6 Units Brick pastry sheets

Slow-roasted tomato

40 g Slow-roasted tomatoes

Olive oil

2 Dessert spoons Olive oil

Preheat oven to 180°C (Gas Mark 5-6).
Cut Kergall Camembert into small cubes (approximately 1 cm).
Cut tomatoes into small pieces and mix together with Camembert cubes.
Cut a sheet of brick pastry in half and brush both halves with olive oil.
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.
Fasten the roll with a small wooden skewer and place on a baking sheet. Repeat the process for the remaining sheets and filling.
Place in the oven for 8 minutes and serve hot!

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