Savory Tomato Brie Tarts

This savory tart recipe transforms simple ingredients into an elegant appetizer that's perfect for entertaining. The combination of creamy brie and sweet-tart sun-dried tomatoes creates a beautiful balance of flavors, all nestled in a flaky, golden crust that looks far more complicated than it actually is.

I first created these tarts for a last minute dinner party when I was short on time and ingredients. They were such a hit that they've become my signature appetizer whenever friends come over everyone always thinks I spent hours in the kitchen.

Ingredients

• Pillsbury Crescent Rolls: The flaky texture provides the perfect base and saves tremendous time compared to homemade dough
• Wheel of brie cheese: The creamy, buttery flavor melts beautifully and creates a luxurious texture
• Sun dried tomatoes: Concentrated flavor bombs that add sweet tanginess and beautiful color
• Shallots: Milder and sweeter than regular onions, they provide subtle depth without overpowering
• Olive oil: Use a good quality one as it adds its own flavor to the sautéed vegetables
• Honey: Creates a magical sweet contrast against the savory elements particularly delicious with truffle honey if available
• Sea salt: Flaky sea salt adds both texture and flavor bursts
• Fresh chives: Their mild onion flavor and bright color make the perfect finishing touch

Step-by-Step Instructions

Prepare the Oven and Ingredients:

Heat your oven to 375°F and gather all ingredients. Finely dice the shallots into small uniform pieces. Take your sun dried tomatoes and chop them into smaller bite sized pieces. If using oil packed tomatoes, the additional oil will add extra flavor.

Sauté the Filling:

Add olive oil to a skillet over medium heat. Once hot, add the diced tomatoes and shallots. Cook them gently until they soften completely, about 5 minutes. The tomatoes will release their rich flavor into the shallots. Season with salt and pepper to taste. For additional depth, a pinch of garlic powder works wonderfully here.

Prepare the Pastry Base:

Unroll your crescent roll dough carefully onto a baking sheet sprayed with nonstick spray. You should see that the dough naturally forms 4 rectangles with perforations down the center. Press these perforations with your fingertips to seal them completely. Form a rim around each rectangle by gently pushing the edges up and slightly inward, creating a shallow boat shape to contain your filling. The edges should be about half an inch high.

Prepare the Egg Wash:

Whisk one egg thoroughly in a small bowl until completely smooth. Using a pastry brush, carefully brush the egg wash over all exposed surfaces of the dough, paying special attention to the edges. This creates a beautiful golden finish and helps seal the dough.

Prepare and Layer the Cheese:

Slice the brie wheel into thin slices, about 1/8 inch thick. You can leave the rind on for extra flavor or remove it if preferred. Layer several slices on the bottom of each pastry base, covering the surface but not overlapping too much.

Add Filling and Top Cheese:

Distribute the sautéed tomato and shallot mixture evenly across the four pastries, on top of the first layer of cheese. Then add more slices of brie on top of the vegetable mixture. The cheese on both bottom and top ensures maximum creaminess.

Bake to Golden Perfection:

Place the baking sheet in the preheated oven and bake for 12 minutes, or until the pastry edges are a deep golden brown and the cheese is completely melted and bubbling. Watch carefully toward the end to prevent burning.

Finish with Toppings:

Remove from the oven and immediately drizzle with honey while still hot. The heat will help the honey spread beautifully. Sprinkle with sea salt, freshly ground black pepper, and sliced chives right before serving.

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The addition of truffle honey was actually a happy accident when I ran out of regular honey during a dinner party preparation. Now I purposely seek out truffle honey for this recipe the earthy notes complement the rich brie in a way that regular honey simply cannot match.

Make Ahead Options

You can prepare these tarts up to the point of baking up to 24 hours in advance. Assemble everything on the baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator while oven preheats, brush with egg wash, and add a few extra minutes to the baking time. The flavors actually develop beautifully with a bit of refrigerator time.

Ingredient Substitutions

If brie isn't available, camembert makes an excellent substitute with similar melting properties. For a stronger flavor, try a mild blue cheese or goat cheese. The flavor profile will change but remains delicious.

Don't have sun dried tomatoes? Roasted red peppers work wonderfully, as do caramelized onions or sautéed mushrooms. Each variation creates an entirely new tart while maintaining the creamy sweet savory balance.

Puff pastry can replace the crescent rolls for a more buttery, layered texture. Simply cut into four equal rectangles and proceed with the recipe as written, adding about 5 minutes to the baking time.

Pro Tips

Allow brie to sit at room temperature for 20 minutes before slicing for easier handling. For an extra touch of elegance, add a few fresh thyme leaves with the chives. Create individual mini tarts by cutting each rectangle into 3 smaller rectangles perfect for cocktail parties.

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Enjoy this savory tart as a perfect blend of flavors that looks as good as it tastes!

Frequently Asked Questions

→ Can I make these tarts ahead of time?

You can prepare the sun dried tomato and shallot mixture up to 2 days ahead and store in the refrigerator. However, for best results, assemble and bake the tarts just before serving, as the pastry stays crispiest when fresh from the oven.

→ What can I substitute for crescent rolls?

Puff pastry makes an excellent substitute for crescent rolls in this dish. You can also use pre-made pie crust, phyllo dough sheets, or even pizza dough for a different texture. Just adjust baking times accordingly.

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

No, keeping the rind on the brie adds flavor to the tarts, as mentioned in the instructions. However, if you prefer a smoother texture, you can certainly remove the rind before slicing the cheese.

→ What can I use instead of honey?

Maple syrup, agave nectar, or fig jam make excellent alternatives to honey. For a savory option, a balsamic glaze works beautifully with the sun dried tomatoes and brie.

→ How do I store and reheat leftovers?

Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes until warmed through. Avoid microwaving as this will make the pastry soggy.

→ Can I add other ingredients to these tarts?

Absolutely! Try adding caramelized onions, roasted garlic, spinach, pine nuts, or fresh herbs like basil or thyme. Prosciutto or crispy bacon bits also pair wonderfully with the brie and tomatoes.