Savory Tomato Brie Tarts (Print Version)
# Ingredients:
→ Base
01 -
1 pack (8 oz) of crescent roll dough, like Pillsbury or puff pastry alternative
→ Filling
02 -
1 round (7 oz) brie cheese
03 -
1/2 cup diced sun-dried tomatoes
04 -
2 large shallots, chopped finely
05 -
2 tablespoons extra virgin olive oil
06 -
1 teaspoon coarse sea salt
07 -
1/4 teaspoon ground black pepper
→ Finishing
08 -
2 tablespoons of honey (truffle honey is a great option)
09 -
2 tablespoons of fresh chives, chopped
10 -
1 egg for brushing the dough
# Instructions:
01 -
Set the oven temperature to 375°F (190°C).
02 -
Chop up tomatoes and shallots finely. In a pan on medium heat, warm the olive oil. Toss in the shallots and tomatoes, then sauté until softened. Add some black pepper and sea salt to season.
03 -
Lay crescent roll dough flat on a greased baking tray. Separate into 4 rectangles and press seams together lightly. Roll up the edges to create small tart shells.
04 -
Beat the egg in a small bowl, then brush it all over the tops and edges of the dough shapes.
05 -
Cut brie into thin slices (you can keep the rind if you want). Arrange some slices on the tart base, spoon the sautéed tomato-shallot mixture on top, and layer a bit more brie over it.
06 -
Pop the tray in the oven and bake until the cheese melts and the pastry turns golden, about 12 minutes.
07 -
Take the tarts out of the oven. Drizzle honey across the tops while they’re still warm. Sprinkle freshly chopped chives, plus a pinch of pepper and salt, over everything before serving.
# Notes:
01 -
Keeping the brie rind on enhances flavor, but you can take it off if that's not your thing.
02 -
Tomatoes packed in oil make this easier, but dry-packed ones work too.
03 -
As an alternative, chill brie in the freezer for an hour and shred it instead of slicing.
04 -
Keep an eye on your oven since baking times can vary.