This is such a special occasion recipe – it’s wonderful to serve to friends as one big starter or, if you’re really in the mood for a treat, as a super indulgent dinner for you and your partner!
Baked Camembert with Rosemary Pecan Caramel & Gluten-Free Flatbreads
While it’s definitely not at all healthy, it’s Coeliac-friendly, but can be enjoyed by absolutely anyone.
- 2 wheels of Camembert
- 1 tbsp garlic oil
- For the Flatbreads
- 200g plain flour (Gluten-Free if intolerant)
- 200g Greek yogurt
- Salt and Pepper, to season
- For the Sauce
- 2 tbsp butter
- 2 tbsp golden caster sugar
- 2 tbsp double cream
- 1 tbsp fresh rosemary
- 1 tsp dried rosemary
- 1 tbsp maple syrup
- 50g pecan nuts
To make the flatbreads, simply combine all of the ingredients in a bowl – this is easiest using your hands – until they form a ball of dough. Lightly dust a clean surface with flower then, using your hands, roll the dough into a sausage shape. Use a knife to cut the dough into 8-10 equal chunks, then use the flat of your hand to pat them out into flat, rounded shapes.
Heat a large flat pan and grease it with a very small amount of olive oil on a piece of baking parchment. A few at a time, fry the flatbreads. Once they have browned on one side, flip them over and brown again. Repeat this until all the flatbreads are ready, and set them onto a tray lined with kitchen roll to soak up any excess oil.
Meanwhile, take the camembert wheels and prick them lightly on the top, before pouring over the garlic oil. Cover them – I like to leave them in their original packaging and simply place the lid back on top – and heat them through for around fifteen minutes.
To make the sauce, mix all of the ingredients (except the pecans) together in a non-stick pan and heat until bubbling and brown over a medium heat. When the sauce is ready, blitz your pecans in the Nutri Ninja and stir them through the sauce.
Now to bring all of the components together. Cut all of the flatbreads into strips and serve them in one big bowl or around the border of two plates. If doing the latter, place the now soft camembert in the middle of the plates and, if not, serve them as you like. Pour the sauce over the top and, if you’re so inclined, decorate with a sprig of rosemary.