How To Make An Edible Pastry Wreath With Roast Vegetables & Melted Camembert

Ingredients:
- 2 tablespoons extra virgin olive oil 
- A few sprigs fresh thyme, torn 
- 2 garlic cloves, crushed 
- ¼ small pumpkin peeled and cut into 2cm pieces 
- 1 red pepper, sliced
- 1 red onion, peeled and thinly sliced
- 1 tsp honey
- 100g camembert, cut into wedges 
- 250g cherry truss tomatoes, cut into bunches 
- 4 sheets frozen puff pastry, partially thawed 
- 1 egg, lightly beaten 
- Fresh basil leaves, to serve

Method:
1. Preheat oven to 200C. 
2. Combine pumpkin, red pepper, olive oil, thyme and garlic in a large bowl. Season with salt and pepper. Place on a tray lined with baking paper and bake for 25 minutes or until tender. Set aside and leave to cool slightly.
3. Meanwhile, heat a dash of olive oil in a frying pan and cook the onion with honey over a medium heat, until caramelised (5-10 minutes). Season and leave to cool slightly. 
4. Prepare a large oven tray by lining it with baking paper. Join pastry sheets together to form one large square on a prepared tray (pastry will overhang). Use a large plate to cut a 26cm round circle (or larger depending on the size of your oven tray) from pastry square, reserving trimmings. Use a smaller plate to score a 13cm circle in the middle (don’t cut all the way through). Using a small knife, cut the 13cm circle into 4 wedges, leaving the circle intact. 
5. Place caramelised onion in the centre of the pastry, leaving a 2cm border. Top with roast vegetables and camembert. Fold up 2cm border to meet the filling. Fold the 4 wedges outwards to cover the filling and join the edge. Using a 5cm star cutter, cut 8 stars from pastry trimmings. Place on points and in-between pastry wedges. Brush pastry with egg. Bake for 25 minutes, or until the pastry is golden. Stand wreath for 5 minutes. Scatter with fresh basil.

Whisked Away is a series by food writer and enthusiast Georgia Bateman. Unable to travel like she used to, Georgia is dreaming of places and food from around the world. Her recipes are inspired by these destinations but not intended to be true representations of local dishes.