The Violife Le Rond, Camembert flavour round, works so well in so many dishes, especially my baked cheese round in pastry recipe.
I had been making some breakfast rolls this morning and had some Coconut Collab yoghurt left over and decided to make up another batch to use for this dinner recipe. I didn't really measure here, just made up a dry-ish dough and used it.
Ingredients:
About 150g self-raising flour
1/2 tsp salt (unless in US and using self-rising!)
1/4 tsp baking powder (just for a little extra lift)
1 medium onion, sliced thinly
1 Violife Le Rond
In a bowl mix the flour, baking powder, salt and yoghurt. If it seems too wet, add a little extra flour. Too dry, add a little extra yoghurt or plant milk. Leave aside for a few minutes.
Add the sliced onions into a non-stick pan and add enough water to cover about half the onions. Bring to the boil on a high heat, cover with a lid and leave for about 10 minutes. Take the lid off and allow the remaining water to boil off. Drop the heat to medium-high and add a dash of oil. Fry for another 10 minutes or so until we'll caramelised and jammy. Leave aside to cool.
Turn on oven to 200C.
Find a ramekin or similar that is about the same size as the Le Rond and place it in the middle of a piece of parchment on a baking sheet.
Separate the dough into 12 roughly equal balls. Push about 1/2 teaspoon of caramelised onion into the middle of each ball (as best you can - no need for perfection here!) Arrange the 12 balls around the ramekin on the baking tray. Keep the leftover onions, we'll use them in a minute.
Mix a dash of oil, a squeeze of agave or maple syrup, and a small pinch of mixed herbs. Brush the mix onto the top of each ball, covering each as well as you can.
Put the baking tray in the oven and set a timer for 10 minutes.
After 10 minutes take the tray out of the oven and carefully remove the ramekin. Replace it with the Violife Le Rond. Arrange whatever leftover onions you have on the top of the round and add some ground pepper. Put back in the oven for 10-15 minutes until the Le Rond has melted completely.
This is a sharing dish, so dive in with a friend. This amount of bread will work for 2 or 3 people. If you double the recipe then it would work great as a centrepiece on a party table.