Cheese wellington with figs and honey
Serves: 2 generously
Prep time: 10 minsTotal time: 
Recipe photograph by Toby Scott
Cheese wellington with figs and honey
Recipe by Tom Booton
Buttery pastry, salty cheese and sweet figs and honey – this indulgent twist on a cheese board comes from Tom Booton, head chef at The Grill at The Dorchester in London
Serves: 2 generously
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
714Kcal
Fat
46gr
Saturates
25gr
Carbs
46gr
Sugars
16gr
Fibre
4gr
Protein
27gr
Salt
2.2gr
Tom Booton
Tom is head chef at The Grill at The Dorchester in London. Just 27 years old, he is the youngest chef to have held the position there and has won wide acclaim for the way he has modernised one of the captial's most established restaurants
See more of Tom Booton’s recipes
Tom Booton
Tom is head chef at The Grill at The Dorchester in London. Just 27 years old, he is the youngest chef to have held the position there and has won wide acclaim for the way he has modernised one of the captial's most established restaurants
See more of Tom Booton’s recipes
Ingredients
- 1 x 375g sheet ready rolled puff pastry
- 1 Camembert cheese - use vegetarian cheese if required
- 1 egg yolk
- 1-2 tbsp clear honey to drizzle
- 3-4 ripe figs
- thyme leaves, optional
Step by step
Get ahead
Prep to the end of step 1 the day before.
- Unroll the sheet of puff pastry and set the cheese on the bottom half of the pastry. Lightly brush beaten egg yolk all around the cheese then fold the pastry over the top, sealing around the pastry and removing all the air. Trim off the excess pastry and seal the edges using a fork. Glaze all over with more egg yolk, score decoratively then place in the fridge until ready to cook.
- Preheat the oven to 200°C, fan 180°C, gas 6, with a flat baking tray in the oven. When ready, place the cheese on top of the hot tray and bake for about 20 minutes, or until golden brown.
- Carefully transfer to a serving platter, cut open the cheese wellington and drizzle with honey. Serve immediately with the figs, scattered with thyme leaves if using.
