Ditch the fussy cheese board, wrap an 8-oz wheel of brie in flaky galette dough, crown it with a sweet-sour onion jam, bake until golden and gooey, and watch everyone fight over the first slice! YUMMY
I adore cheese — enough that wandering into Murray’s in New York and leaving with something crumbly, aged, or gloriously runny is a weekend ritual. But here’s my confession: I don’t care for cheese boards. At first, it was the cost — the wedges, crackers, breads, pickles, nuts, olives, and cured meats quickly add up. Then came the waste. Once the forks and fingers dive in, the leftovers are impossible to salvage, which feels especially unsettling in the age of Covid. So when friends come over, I prefer to offer just one or two indulgent, centerpiece-worthy dishes. And nothing says winter comfort quite like molten cheese.
Baked brie once defined 70s and 80s entertaining — chic, glamorous, and accessible. Then it fell out of fashion as our palates turned to manchego, Humboldt Fog, and other artisanal cheeses. But to me, that makes it ripe for revival.
This version is mine. Instead of store-bought puff pastry, I use my easy galette dough, buttery and flaky with a handmade touch. I trade the usual jam for sweet-tangy red onions, softened in butter and slowly cooked down with balsamic vinegar and a little brown sugar until glossy and jammy. A swipe of Dijon mustard balances the sweetness, a sprinkle of thyme adds a fresh herbal note, and sesame seeds on top give extra crackle — though even without them, it’s wonderful. Don’t overthink the brie: a basic grocery-store wheel works beautifully, and the common 8-ounce round is just right for small, at-home celebrations.
Perfect for a cold night, this is the kind of dish that turns a simple gathering into a feast.
Yield & Time
Servings | Active time | Chill time | Bake time |
|---|---|---|---|
2 generously (or 4 with other snacks) | ~30–40 minutes (plus 1–2 hrs to chill dough) | 1–2 hours (chill dough) | 30 minutes |
Note: No need to remove the rind — it’s edible and helps the cheese hold shape.
Quantity | Ingredient |
|---|---|
1/2 cup + 2 tbsp (85 g) | all-purpose flour |
1/4 tsp | fine sea or table salt |
1/2 tsp | granulated sugar |
4 tbsp (55 g) | cold unsalted butter, diced |
2 tbsp | plain yogurt or sour cream |
2–3 tbsp | cold water |
Quantity | Ingredient |
|---|---|
2 small (or 1 large) | red onion, halved & thinly sliced |
2 tbsp (30 g) | unsalted butter |
2 tsp | brown sugar (light or dark) |
1/2 tsp | fine sea salt |
2 tbsp | balsamic vinegar |
To taste | freshly ground black pepper |
Quantity | Ingredient |
|---|---|
2 tsp | smooth Dijon mustard |
2 tsp | minced fresh thyme leaves (optional) |
1 wheel (8.5 oz / 250 g) | brie |
1 | egg, beaten with 1 tsp water (egg wash) |
Optional | sesame seeds, toasted |
In a medium bowl combine flour, sugar and salt.
Sprinkle the diced cold butter over the dry mix and use a pastry blender or your fingertips to work the butter into the flour until the pieces resemble small peas.
Sprinkle the yogurt (or sour cream) and 2 tbsp cold water over the mixture and mash/stir until it forms large clumps. Add the last tablespoon water only if needed.
Press into a single mass, pat into a flatter packet on parchment, wrap tightly and chill until firm, 1–2 hours (or quick-chill in the freezer ~20 minutes). Dough keeps 5 days in fridge.
Heat a large skillet over medium and melt the butter. Add sliced onions and cook, stirring, until softened and edges start to brown (≈5 minutes).
Add brown sugar, salt, balsamic and pepper; continue cooking until the balsamic reduces to a dark, jammy coating (about 3–5 more minutes). Transfer to a bowl and let cool.
Preheat oven to 400°F (200°C). Line a small baking sheet with parchment (reuse the dough’s parchment if possible).
On a floured surface roll chilled dough into a roughly 10-inch circle — it doesn’t need to be perfect. Test by placing the brie in the center.
Thinly spread 1 tsp Dijon in the center, scatter half the onions and half the thyme (if using). Place the brie on top. Spread remaining Dijon over the brie, top with remaining onions and thyme.
Bring dough edges up around the brie, making small pleats/folds so the dough covers and shapes neatly. Press the top seams gently to seal.
Transfer sealed pastry-wrapped brie to the baking sheet. Brush all exposed pastry with egg wash and sprinkle with sesame seeds if desired.
Bake 30 minutes, or until pastry is golden and evenly colored; rotate tray if needed for even browning.
Let rest 10 minutes (if you can wait) — the cheese will be very runny when cut.
Transfer to a rimmed plate, slice into wedges, and serve with crackers or baguette slices.
Topic | Tip |
|---|---|
Cheese | Grocery-store brie works well — no need to splurge. Use an 8–9 oz wheel for single small gatherings. |
Galette dough swap | If short on time, use frozen puff pastry — but the homemade galette is flakier and tastier. |
Flavor swaps | Omit Dijon and thyme if you prefer sweeter jammy notes; add chopped nuts (toasted walnuts) for crunch. |
Make-ahead | Dough can be chilled up to 2 days or frozen; assembled log can be chilled and baked later. |
Storage | Baked, cooled leftovers keep 1–2 days refrigerated; reheat gently. |
A thin layer of Dijon cuts the onion’s sweet-sour richness; thyme adds herb brightness; sesame seeds add a small texture contrast. Wrapping brie in a flaky galette keeps the center molten and the presentation impressive while using inexpensive, accessible ingredients.
