- 1 Camembert cheese
- ¼ cup blueberries
- 1 teaspoon pepper
- 2 pastry sheets (8-inch square), and additional for decorating
- 1 egg yolk, beaten
- 3 large figs
- ¼ cup sugar
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary
- Preheat oven to 350 degrees.
- On a baking sheet lined with parchment paper, spread out 1 pastry sheet, place camembert on top.
- Next, place jam on top of the camembert and spread evenly, followed by blueberries. Sprinkle with pepper.
- With a brush, lightly coat the rest of the pastry sheet with egg wash.
- Place the second pastry sheet on top, and gently, but firmly, press the top and edges together.
- With additional pastry sheet, cut out 8 skinny, long pieces and place 4 across and 4 down in a woven pattern on the top.
- With a brush, lightly coat the pastry sheet with egg wash.
- Next, cut off the edges so the pie is shaped in a circle, leave a roughly ½ inch of bonded surface.
- With a fork, crimp sides of the pie to ensure edges are closed.
- Bake in the oven for 20 to 25 minutes until golden brown.
- Remove from oven and plate. Serve while warm so the camembert is still melty.
- Remove the skin from the fig, and cut into chunks.
- In a saucepan over medium to high heat, add figs, sugar, lemon juice, and rosemary.
- With a wooden spoon or spatula, stir until it comes to a boil. Skim out any pulp. The bottom of the pan burns easily, stir constantly to prevent the jam from burning.
- Once jam consistency forms, remove from heat and allow to cool.