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Photo: Claire Lower Brie en croute is an excessive dish. Brie, on its own, served at room temperature without adornment, is already delightful: soft and spreadable, creamy and a little funky, a cheese that does not need to be melted. And yet we melt it. We don’t just melt it: We smear the top of it with jam or brown sugar or something else sweet and sticky, then we wrap it in puff pastry and bake it. Why do we do all this to brie, which is nearly perfect in its simplest state? Because we can. And because it tastes good. It’s the excess, the extravagance, the extra -ness that makes baked brie perfect for holiday parties and Christmas movie marathons, but there’s no reason you need to limit yourself, family, or party guests to a single wheel of the stuff. Lean into the decadence, and make yourself an a big ol’ pan of baked brie. Photo: Claire Lower Making an entire pan’s worth of baked brie—a brie en croute-sserole, if you will—is even easier than baking up a single wheel. There’s no wrapping, no leaking, no worrying about the brie liquifying and spilling out of the pastry as it bakes. It all stays in the pan. The process is so simple, there’s no need for a recipe. Remove a sheet of store-bought, frozen puff pastry from your freezer and allow it to thaw until pliable. While it’s thawing, shove a bunch of brie into a pan—cut it up […]