Blueberry and brie crostata

Some food combinations were just meant to be together; peanut butter and jelly, bacon and eggs, coconut and Brussels sprouts. Oh wait. Is that last one just me? Blueberry and brie cheese might not sound like a food pairing you would think to try right away, but this crostata is borderline life changing.

I have always enjoyed the classic baked brie with apricot preserves wrapped in a buttery and flakey puff pastry and baked until a golden, gooey, delicious mess. But I had never considered turning that delectable appetizer into an elegant dessert, until now. I recently stumbled upon this recipe and thought, “Yes, this sounds intriguing. I shall make this now.” Oh, and I made it. Three times. In a row. This dessert is so delicious. Sweet, but savory. Fruity, but creamy. Rustic, but elegant. All the things in a dessert that I love and so much more.

The crust for this dessert is a very basic, but always-delicious pastry crust. The filling is equally simple. Once the crust is rolled out and the brie is layered in the middle ever so gently, blueberries mixed with sugar, lemon, and cornstarch are place upon it. It is then baked in the oven until golden-brown and oozing with a cheesy, fruity mess. A beautiful mess.

Adapted from Perry’s Plate


1 1/2 cups all purpose flour

2 Tbl sugar

Zest from one lemon

1/8 tsp salt

10 Tbl butter, cut into 1/2 inch pieces and chilled

3 Tbl ice water


In the bowl of a food processor, pulse together flour, sugar, lemon zest and salt until combined.
Add in the butter and pulse until the mixture resembles a coarse meal.
One tablespoon at a time, add in ice water until dough begins to form.
Remove from food processor and gather into a disk.
Cover in plasic wrap and allow to chill in the refigerator for at least one hour.


1 pint of blueberries

6 oz. brie cheese, sliced into thin slices

Juice from one lemon

2 Tbl sugar

1 Tbl cornstarch

1 egg, beaten

1 Tbl raw sugar


Pre-heat your oven to 350 degrees.
In a bowl, combine blueberries, sugar, cornstarch, and lemon juice. Set aside.
Remove the dough from the refrigerator and roll into a circle about 1/4 inch thick.
Lay slices of brie in the middle of the cidle, leaving a 1 inch boarder.
Pour blueberry mixture over top of the cheese and gently start to fold the outside edges of the dough around the filling.
Brush the outside dough with the beaten egg and sprinkle the crust with the raw sugar.
Bake in the oven for 35-40 minutes. Allow to cool for at least 20 minutes.



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