Brie en Croute

• 6 ounces Brie, chilled
• 1 large egg
• a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets)
• 3 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon chutney (preferably tomato)
• extra-virgin olive oil
• 2 vine-ripened tomatoes
• 4 cups mesclun (mixed baby greens; about 4 ounces)

1. Discard rind from Brie and cut into 1/4-inch dice.
2. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.
3. In a bowl lightly beat egg.
4. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups.
5. Fill cups with frozen Brie cubes.
6. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet.
7. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup.
8. With a sharp small knife make steam vents in pastry tops.
9. Chill pastries 30 minutes.
10. In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified.
11. Season dressing with salt and pepper.
12. Dressing may be made 1 day ahead and chilled, covered.
13. Quarter tomatoes and cut out seed sections.
14. Cut quarters into thin strips.
15. Preheat oven to 425 F.
16. Bake pastries in middle of oven until deep golden, about 25 minutes.
17. Cool Brie en croute in cups on a rack 5 minutes and lift from cups, keeping upright.
18. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste.
19. Serve Brie en croute warm with salad.

egg, pastry, whitewine vinegar, mustard, chutney, extravirgin olive oil, tomatoes

Taken from www.epicurious.com/recipes/food/views/brie-en-croute-14926 (may not work)