Thanksgiving Baked Brie and Caramelized Vegetable Pie


Baked Brie and Caramelized Vegetable Pie Ingredients: - 1 sheet puff pastry - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 medium onion, thinly sliced - 1 red bell pepper, seeded and chopped - 1 yellow bell pepper, seeded and chopped - 8 oz. cremini mushrooms, sliced - 3 cups baby spinach leaves - 1/4 cup balsamic vinegar - 1/4 cup brown sugar - 1 wheel Brie cheese


Preheat oven to 400°F (205°C).

Unfold the puff pastry sheet and place it onto a parchment paper lined baking sheet. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute until fragrant but not browned. Add the onions, red bell pepper, yellow bell pepper, and cremini mushrooms to the skillet and sauté for about 5 minutes or until they start to soften. Stir in the baby spinach leaves and continue cooking until wilted.

In a separate small bowl, whisk together the balsamic vinegar and brown sugar. Pour this mixture over the vegetables in the skillet and stir well to combine. Cook for an additional 5 minutes, allowing the liquid to reduce slightly and create a glaze around the vegetables. Remove from heat.

Place the wheel of Brie cheese in the center of the puff pastry sheet. Spoon the caramelized vegetable mixture evenly on top of the Brie cheese. Fold up the edges of the puff pastry around the filling, pleating as needed to encase everything securely.

Bake in preheated oven for about 20-25 minutes, or until the pastry is golden brown and crisp. Allow to cool for a few minutes before slicing and serving. Enjoy your Baked Brie and Caramelized Vegetable Pie warm with crackers or baguette slices!