Brie Galette with Chili Cream from Dairy Farmers of Ontario is an elegant recipe that balances creamy melted brie with sweet citrus marmalade and a hint of spice from chili-infused cream. Finished with fresh berries and mint, it makes a beautiful appetizer or special occasion dish.
Brie Galette with Chili Cream
Serves: 6-8
Ingredients:
- 2 tbsp unsalted butter
- 1 – 2 tsp crushed chili
- 1 cup local 35% whipping cream, cold
- 1 tbsp powdered sugar
- 1 cup Orange marmalade
- 1 orange, zested and juiced
- 2 store bought pie shells, thawed if frozen
- 1 wheel local brie
- 1 Egg
- 2 tbsp water
- 1 -2 cups raspberries or red currents, optional topping
- Chopped Mint, for garnish
Directions:
- Preheat the oven to 370°F. Line a baking sheet with parchment paper.
- In a small pan, melt the butter. Add the crushed chili flakes and cook for about 2 minutes, or until fragrant. Strain the chili butter and let it cool slightly.
- In a bowl, combine the orange marmalade, orange zest, and orange juice until smooth. Set aside.
- Slice the brie in half horizontally and set aside. In a small bowl, whisk together the egg and water to make an egg wash.
- Place the pie crusts on the prepared baking sheet. Spread half of the orange marmalade mixture in the centre of each crust, leaving a border around the edges. Place half of the brie on top of each.
- Carefully fold the edges of each crust over the brie, leaving the centre exposed. Brush the crust edges with egg wash.
- Bake for about 20 minutes, or until the crust is golden and the brie is melted.
- While the galettes bake, whip the cold heavy cream with the powdered sugar until soft peaks form. Gently fold in the cooled chili butter.
- Once the galettes are baked, top with the chili whipped cream, red currants or raspberries, and chopped mint. Serve warm.
