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Sweet and Savoury Brie Flatbread

Sweet and Savoury Brie Flatbread

with Red Pepper Jelly and Arugula

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Brie and red pepper jelly were born to be best friends! This flatbread stars a perfect flakey base topped with red pepper jelly, caramelized onions, peppery arugula, ooey-gooey brie cheese, and toasted rosemary walnuts. It's the perfect ending to a long day!

Tags:Veggie
Allergens:Wheat/BléMilk/LaitTree Nut/NoixSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Flatbread

(ContainsWheat/Blé)

113 g

Yellow Onion

4 tbsp

Red Pepper Jelly

125 g

Brie Cheese

(ContainsMilk/Lait)

56 g

Arugula and Spinach Mix

1 sprig

Rosemary

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

6 g

Garlic

Not included in your delivery

2 tbsp

Oil*

1.25 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4519 kJ
Calories1080 kcal
Fat54 g
Saturated Fat15 g
Carbohydrate123 g
Sugar19 g
Dietary Fiber6 g
Protein32 g
Cholesterol50 mg
Sodium1810 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Non-Stick Pan
Baking Sheet
Aluminum Foil
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat your broiler to low. Wash and dry all produce. Peel, halve, then slice the onion into 1/2-inch slices. Peel, then mince the garlic. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add garlic and 1 tsp sugar (dbl for 4 ppl). Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.

2

While the onions cook, strip 1 tbsp rosemary leaves (dbl for 4ppl) from stems and finely chop. Slice the brie into 1/2-inch slices. Whisk together the vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Set aside.

3

Heat a small non-stick pan over medium-high heat. Add the walnuts, rosemary, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4ppl) to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

4

Arrange flatbreads on a foil-lined baking sheet, top side-down. Broil in the middle of the oven until golden-brown, 1-2 min. Flip flatbreads. Spread red pepper jelly onto toasted flatbreads, then top with caramelized onions and brie slices. (NOTE: For 4 ppl, use 2 baking sheets, with 2 flatbreads per sheet. Broil in the middle of the oven, one baking sheet at a time)

5

Broil assembled flatbreads in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min. While the flatbreads broil, add the arugula and spinach mix to the large bowl with the dressing and toss to coat.

6

Cut the flatbreads into quarters. Top with the dressed arugula and spinach mi, then sprinkle with the rosemary walnuts.