Name: Normandy turnovers: apples & mild camembert with caramelized onions & a salad
Yield: 2 servings
Ingredients: 1 puff pastry; 1 onion; 2 apple; 120 g of camembert; 20 g of pumpkin seed; 0.5 bag of dried thyme; 1 bag of lettuce; 2 tablespoon of butter; 2 tablespoon of balsamic vinegar; 1 teaspoon of honey; 3 teaspoon of mustard; 2 teaspoon of olive oil

Normandy turnovers: apples & mild camembert with caramelized onions & a salad

A savory apple turnover with camembert, anyone? Join us in the kitchen to slowly caramelize the apple and onions that will be used to fill your homemade turnovers!

Vegetarian Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 1,68 €

Energy: 964 kcal / serving

Instructions

1. Be sure to follow the quantities indicated on the left to prepare your recipe!
Keep the dough in the refrigerator until the last moment. Preheat the oven to 210°C (190°C fan-forced).
Finely chop the onion.
Peel and cut ½ apple per person into quarters (you will use the rest in step 5), remove the core, then cut each quarter into 4 slices.
Cut the camembert into small equal-sized pieces.
2. In a pan, melt a knob of butter and sauté the onion over medium-high heat for 3-5 minutes.
Deglaze by pouring ½ tbsp of black balsamic vinegar per person, add the honey, then let it caramelize over low heat and covered for 4-6 minutes. Stir occasionally.

TIP: The onion may brown a bit. This will add more flavor to your dish. However, be careful not to let it burn!
3. Heat another pan over medium-high heat. Dry roast the pumpkin seeds in the pan until they start to pop. Remove them from the pan and set aside.
In the same pan, melt a knob of butter over medium-high heat. Sauté the apple slices for 2-3 minutes until golden brown.
Add ¼ packet of dried thyme per person, cover, and cook for an additional 2-3 minutes over medium heat, or until the apple is slightly tender.
4. Roll out and cut the dough into 4 pieces. Place 2 quarters per person on a baking sheet lined with parchment paper.
In the center of each quarter, spread 1 tsp of mustard and a bit of caramelized onion. Place half of the camembert on top. If you have any remaining, sprinkle with a pinch of dried thyme. Season with pepper.
Spread the remaining onion and cooked apple on top, then the remaining camembert. Fold the edges of the dough towards the center without pulling too much. Seal well and bake for 15-20 minutes, or until golden brown.
5. Peel and thinly slice the remaining apples.
Just before serving, make a vinaigrette by mixing a dash of mustard with olive oil and balsamic vinegar in a salad bowl. Season with salt and pepper (see TIP).
Add the salad, apple slices, and toss.

TIP: If you like the sweet-savory combination, add a bit of honey to the vinaigrette.
6. Serve the salad on plates. Sprinkle with toasted pumpkin seeds.
Place the turnovers next to it.

TIP: Use the leftover puff pastry scraps to make cheese twists for appetizers! Sprinkle the pastry with grated cheese, twist it, and bake for 10 minutes at 190°C.