By Alexa Weibel
Published Nov. 9, 2023
- Total Time
- 4 hours
- Prep Time
- 35 minutes
- Cook Time
- 3 hours, including 30 minutes' cooling
- Rating
- 4(714)
- Notes
- Read community notes
A vegetarian centerpiece inspired by baked Brie, this caramelized vegetable pie cuddles creamy, earthy molten cheese with a bevy of autumnal vegetables: roasted butternut squash, seared mushrooms, herbed brussels sprouts and tangy red onions, and enrobes the whole mixture in store-bought puff pastry. It’s significantly less work than this mushroom Wellington, but has a similar ceremonial pomp, with a delightful big reveal. Developed with ease in mind, this savory pie benefits from being prepared in advance: Cook the individual components at your leisure, even a few days in advance, and you’ll need only to assemble the pie and bake it off before dinner. This pie is relatively easy to engineer but it does require some patience. You’ll want to let it rest 30 minutes to 1 hour before cutting, to allow the puff pastry to maintain its structure — and for the cheese to firm up a bit before carving.
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Ingredients
Yield:8 to 10 servings
- 6tablespoons extra-virgin olive oil
- 10ounces fresh shiitake mushrooms (or creminis or other small mushrooms), stemmed and sliced
- Salt and pepper
- 2teaspoons soy sauce
- 1small butternut squash, peeled and cut into ½-inch cubes (about 4 cups)
- 1tablespoon honey
- 1pound brussels sprouts, trimmed, halved and thinly sliced (about 4 cups)
- 2large shallots, minced (about 1 cup)
- 2garlic cloves, minced
- 2teaspoons minced fresh rosemary
- 1medium red onion (about 10 ounces), halved and thinly sliced
- 1teaspoon fresh thyme leaves
- 1½tablespoons light brown sugar
- 1tablespoon balsamic vinegar
- All-purpose flour, as needed for dusting
- 2sheets puff pastry from 1 (17- or 18-ounce) package, thawed in fridge for 24 hours
- 1egg, beaten
- 1whole (7- or 8-ounce) round Brie or Camembert
For the Filling
For Assembly
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
196 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 5 grams protein; 398 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 425 degrees.
Step
2
In a large cast-iron or nonstick skillet, heat 2 tablespoons oil over medium-high. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Transfer mushrooms to a large bowl, drizzle with soy sauce and toss to coat.
Step
3
While the mushrooms cook, prepare the squash: On a large, foil-lined rimmed baking sheet, toss the squash with 1 tablespoon olive oil and the honey; season generously with salt and pepper. Spread out evenly then roast just until tender, about 15 minutes.
Step
4
Heat 2 tablespoons oil in the skillet over medium-high. Add the brussels sprouts, shallots, garlic and rosemary; season with salt and pepper. Cook, stirring frequently, until tender and lightly caramelized, about 8 minutes.
Step
5
Transfer the cooked brussels sprouts and squash to the bowl with the mushrooms. Stir to combine and generously season to taste with salt and pepper.
Step
6
Wipe out the skillet, then heat the remaining 1 tablespoon oil over medium. Add the onion and thyme, season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes. Stir in the brown sugar, vinegar and ¼ cup water. Reduce the heat to medium-low and cook, stirring occasionally, until jammy, 10 to 15 minutes. Set aside. (Let the onion jam and vegetable filling cool completely at room temperature — or refrigerate for about 30 minutes to speed things up — before assembling the pie. If preparing in advance, you can cover and refrigerate them overnight or up to 3 days.)
Step
7
When ready to bake your pie, line a large rimmed baking sheet with parchment paper. Working on a lightly floured surface, with a lightly floured rolling pin, roll out one sheet of puff pastry into a 10-inch square, then, using a sharp paring knife, cut it into a 10-inch circle. (If you have a 10-inch plate, you can use that as a guide.) Transfer to the baking sheet. Roll out the remaining sheet of pastry into a 12-inch square, then cut it into a 12-inch circle. If desired, decorate the top by arranging the scraps on top, or carve a light pattern into the top of the puff pastry using the tip of a sharp paring knife. (Be careful not to cut all the way through.)
Step
8
Add half the vegetable mixture to the 10-inch round and arrange in an even layer, leaving a 1-inch border. Center the cheese on top; spoon the onion mixture over the cheese. Pat the remaining vegetable mixture evenly and tightly around the cheese, ensuring that the 1-inch border is clear.
Step
9
Brush the exposed edges of the bottom pastry with the beaten egg. Fold the remaining piece of pastry in half, set it over the filling and unfold, carefully pushing out any air between the filling and pastry. Press the edges to seal and trim if you’d like to perfect the shape. Brush all the exposed puff pastry lightly with the beaten egg.
Step
10
Bake until the puff pastry is deeply golden, 40 to 45 minutes. Let cool for 30 minutes to 1 hour. (If you cut the pie early, the cheese will flow out like lava; be patient and it will be molten but less messy.) Transfer to a platter and serve.
Ratings
4
out of 5
714
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Cooking Notes
GetYourPrioritiesStraight
You’re eating puff pastry filled with melted cheese and you’re nagging about an added 3-4 grams of sugar per person.
Faith McLellan
Made this tonight and it was spectacular. No Brussels sprouts, so used romanesco instead. Also Reblochon instead of Brie. Put in rectangular pan instead of faffing about with that circular nonsense. Absolutely delicious. Will definitely make again. Thanks, NYT!
VAK
Replace the Brussels sprouts with broccoli florets
Peter CS
Firstly this is an awesome recipe, even better if you use all the ingredients stated. If you don’t like sugar then leave it out… but the small amount of sugar helps keep the greens green! I suggest you try this with some guests… they’ll be impressed!
KDW
Good grief, all these comments about what's not right. It's a recipe not a sacred text, which means you can change it to suit your taste. If you don't want sugar, don't use it; someone else may lie it. If you want broccoli instead of brussels sprouts, go for it. Even better, learn to cook, investigate different ingredients, without adherence to recipes. Be brave in your own kitchens.
lori
I’ve just finished cooking all the vegetables and am reading ahead to baking the pie. It doesn’t say how hot to bake it. Is it baked at the 425 degrees listed at the beginning for roasting the squash? Seems hot, but??? Thanks! Excited to taste this dish.
Gabcaz
This is a savory recipe, with such lovely vegetables and great gooey cheese, herbs, etc. It is very hard to understand the honey and the brown sugar added. It’s such a shame to see even in this recipe the ever present and unnecessary sugar.
Jack
Either cut the Brie into smaller chunks or use a cheese without a rind. It doesn't seem to melt and incorporate into the veges
MGM
As any Great British Bake Off fan would know, this is a pithivier.
Jack
I left the rind but the Brie really didn't melt and spread throughout the filling. Everything came out pretty good. But next time I'm going to cut the cheese into smaller parts and spread over the vegetables or maybe use a different cheese.
Carol
Made this as turnovers for dinner since it was just 2 of us. Cut the recipe in half, used slices of Brie nestled among the vegetables. Delicious and would make again.
TAR
It's kind of surprising that there are no instructions for creating the design on the top crust in the photo. Someone inexperienced with puff pastry would need them to replicate the wow factor.
alyssa
I haven’t made this yet but seriously considering for Thanksgiving. Having created a roasted veggie burrito at a restaurant I used to work at I might try roasted beets - would add some sweetness without the sugar & works well with cheese and always a big fan of leeks.
Jen
I'd bet broccoli, broccoli rabe, kale, or another slightly bitter green would work really well! You'd just want to make sure to get rid of much of the moisture from the greens.
Planning to Make
I’m planning to make this for some guests this weekend. Can it be made in a 10 inch springform pan instead of making a free form round?
Marina H.
One of the best pies I ever cooked and ate. Spectacular!! The only note is that I see no reason to roast the butter squash, stir frying it gets the same result. Also, I used GF puff pastry and would use it again as it is not as soft and elastic as the regular doe. Fantastic recipe!!
MSS
Have made this several times with different roasted vegetables. My favorite random combo: carrots (with honey or without), zucchini, asparagus, sautéed romaine lettuce! I have also used a couple of tablespoons of red pepper jelly in place of the jammy onions and enjoyed that version very much.
Michael C.
It was very savory and delicious. I substituted broccoli florets in place of the brussels sprout, and cut the brie into slices which I used to form a layer over the first layer of the vegetables. While everything was delicious and savory, I felt it could have been cheesier. Next time, I will use two rounds of brie, or a round of brie and a round of camembert, and make a layer of vegetables, layer of cheese, layer of vegetables, layer of cheese, topped with the onion jam. Hopefully it works.
PK
Wow - spectacular! Looked & tasted fantastic; very dramatic slicing it for dinner guests! Can taste each component with none too strong.Made veggies & onion day before-highly recommend. Only change was omitting mushrooms/soy sauce part as I am allergic. Trimmed all the rind off the cheese, so melted & blended with everything. Cooked for 55 minutes as everything was cold to start; don't be afraid to get it nice & brown. Waited 45 minutes to slice-was hot but not at all runny-perfect!
Hannah
Very bland and too much work. Won’t be making again.
B
Simpler: roast all the veggies together and season; assemble the pie with the roasted veggies and brie, bake, voila. Less washing, less time, same results.
AdamsM
I made this exactly as directed and it was a major hit! My 15-year old had three helpings - if that doesn’t get a five star review, nothing does!
Ivy
super rich! not quite the best main dish but super yummy.
fred
Show stopper center piece for Thanksgiving, excellent flavors. Definitely remove all the rind off the brie. Will make again. Cook veggies the day before. Re sugar: use honey or palm sugar, the latter is not as sweet as regular sugar, more subtle. Or, don't use any sweetener.
Rosanne
Wonderful recipe as is. We used 9" round with rind and it was great. Wonder how it would be with chicken added. My husband insists on animal protein. Anybody try that?
Goosie
I was super excited to make this recipe and had been drooling over the photo for a few weeks! I made it for New Years Eve dinner with family and although it looked beautiful, it was surprisingly not as flavorful as expected. Followed it to a T but very disappointing and will not make again.
Jane
Followed the recipe as written but it was strangely flavourless. Looked good though
Maggie
As it happened, I only had about a cup and a half of Brussels sprouts. I went with that, leaving everything eke the same. I thought the balance was just right and I’ll do the same next time. My Brie came as a wedge so I cut off the rind and then cut it into about 8 triangles which I arranged into a circle. Scattering them would have been fine too.
G
I made this for thanksgiving, without the cheese (plenty of cheese on our thanksgiving table already!). It was a HIT! I got large mushrooms and didn’t cut them smaller which let their meaty texture shine. I also always start cooking my mushrooms just in water - really brings out the flavor.
Frankie
I love this recipe. It doesn't have to be round! A rectangle looks good too, and you don't have to worry about trimming the dough.It works beautifully with firm winter vegetables that can maintain their textures. It's also great with broccoli, and the sweetness of leeks cooked with butter and lemon zest.If you haven't time to make the onion jam, pomegranate or cherry molasses dribbled over the cheese adds a sweet-sharp note.
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