Savory Tomato Brie Tarts

You’ll turn everyday stuff into a crowd-pleaser that looks seriously fancy with these savory tarts. Creamy brie snuggles up with tangy, sweet sun-dried tomatoes inside a crisp, flaky crust. You’ll wow your guests and hardly spend any time in the kitchen at all.

The first time I threw these together, I was in a pinch—hardly any ingredients, everyone was hungry, and I needed something quick. Now, folks ask for these every time they come over. No one believes they take just minutes to make.

Irresistible Ingredients

• Fresh chives: Pop on a handful for a bit of green and mellow onion flavor at the very end
• Sea salt: Sprinkle some coarse salt over top for extra crunch and salty bites
• Honey: Pour over at the last minute for a sweet hit—truffle honey makes it extra special if you find it
• Olive oil: You'll want a tasty olive oil here since it makes the veggie mix shine
• Shallots: Bring a gentle sweetness that doesn’t overpower the tart
• Sun dried tomatoes: They add a punch of sweet and tangy flavor that also makes these look gorgeous
• Wheel of brie cheese: Slices melt down for gooey, buttery goodness
• Pillsbury Crescent Rolls: Pop open, roll out, and you’re halfway done—no need to fuss with making dough

Simple Steps

Finish with Toppings:

When tarts come out, grab your honey and drizzle it all over while everything’s still hot. Shake a little salt, grind some pepper, and toss on those chopped chives for extra color right before you serve.

Bake It Off:

Bake in the hot oven for about 12 minutes until it’s golden and the cheese melts all the way through. Don’t walk away—watch the edges so they don’t go too dark.

Pile on the Filling and Extra Cheese:

Spoon the tomato and shallot mix on top of the brie slices. Add another layer of brie over the veggie mixture so it's extra creamy throughout.

Lay Down Some Cheese:

Slice the brie thin—rind on or off, that’s up to you—and lay it out over each dough base. Try not to layer them too thick.

Egg Wash Time:

Crack and whisk up an egg until it’s smooth. Brush it onto the exposed dough, especially around the edges—this makes sure you’ll get that shiny, golden finish.

Sort Out the Pastry:

Pop open your crescent roll tube and spread the dough flat on a greased pan. Squash the seams together so you get four separate rectangles. Pinch the edges up around each one to make little shallow wells so nothing leaks out.

Sauté the Filling:

Heat up the olive oil in a pan. Dump in the chopped tomatoes and shallots once it’s warm. Let them cook down until soft—the tomatoes will turn sweet and juicy. Go ahead and toss in some salt and pepper. If you want a boost, add garlic powder too.

Oven and Prep First:

Switch your oven on to 375°F. Chop up the sun dried tomatoes and finely mince the shallots. If your tomatoes are in oil, leave some on—they’ll taste even better.

Swapping regular honey for truffle honey happened by accident when I ran out before a dinner. Now I go out of my way to find the fancy stuff—it really kicks up the rich, earthy flavors with the brie. Regular honey just can’t do that.

Make-Ahead Magic

Get everything ready but don’t bake—just line them up on your tray, seal tight with plastic, and chill for up to a day. When it’s time, let them warm up on the counter as the oven heats, do the egg wash, then bake. The flavors mingle even more in the fridge—never a bad thing.

Swap Suggestions

No brie? Grab camembert—they melt pretty much the same. If you feel adventurous, a bit of blue cheese or goat cheese gives a stronger kick and works great too—even if the taste shifts, it’ll still be awesome.

If sun dried tomatoes are missing, roasted red peppers, caramelized onions, or sautéed mushrooms fill in nicely. You’ll get a whole new twist that still has that creamy, sweet, and savory thing going on.

Try puff pastry in place of crescent rolls for layers and flakiness that feel super fancy. Just cut it up, fill, and add an extra 5 minutes in the oven—that’s it.

Handy Tips

Let brie hang out on the counter for 20 minutes before you try to slice it—way easier. After you bake, sprinkle on some fresh thyme with the chives if you want a touch more glam. You can also slice each tart up into three mini bites—just right for small bites at a party.

Savor these tarts—they’re just as tasty as they are striking on the platter!

Foire aux questions sur la recette

→ Can I make these tarts ahead of time?

Sure thing! Make the tomato-shallot filling two days before and pop it in the fridge. Wait to put the tarts together and bake until you’re about to eat. That way, the pastry comes out crisper.

→ What can I substitute for crescent rolls?

Puff pastry swaps in really well. You can also grab pie crust, phyllo, or pizza dough if that's what you've got—just bake a little longer or shorter as needed.

→ Is it necessary to remove the rind from the brie?

You don’t need to take the rind off. It gives more flavor. But if you want the filling extra smooth, you can slice it away before cutting the cheese.

→ What can I use instead of honey?

Try drizzling on maple syrup, agave, or even fig jam. For something less sweet, balsamic glaze tastes great with brie and tomato.

→ How do I store and reheat leftovers?

Keep leftovers in a closed container in your fridge for up to two days. Warm back up in the oven at 350°F for about 5–7 minutes. Skip the microwave or they’ll turn soggy.

→ Can I add other ingredients to these tarts?

Go wild! Toss in things like sauteed onions, roasted garlic, spinach, pine nuts, or your favorite herbs. Some prosciutto or bacon won’t hurt either with the brie and tomato.