Sun Dried Tomato Brie Tarts (Print Version)
# Ingredients:
→ Base
01 -
1 tube (8 ounce) Pillsbury Crescent Rolls or equivalent puff pastry
→ Filling
02 -
1 wheel (7 ounce) brie cheese
03 -
1/2 cup sun dried tomatoes, diced
04 -
2 large shallots, finely diced
05 -
2 tablespoons olive oil
06 -
1 teaspoon sea salt
07 -
1/4 teaspoon black pepper
→ Finishing
08 -
2 tablespoons honey (truffle honey recommended)
09 -
2 tablespoons chives, sliced
10 -
1 egg, for brushing
# Instructions:
01 -
Heat oven to 375°F (190°C).
02 -
Finely dice shallots and cut sun dried tomatoes into smaller pieces. Heat olive oil in a skillet over medium heat, add tomatoes and shallots, and sauté until soft. Season with salt and pepper.
03 -
Unroll crescent dough onto a baking sheet sprayed with non-stick spray. Divide into 4 rectangles, sealing perforations. Create a border by gently rolling edges inward to form rectangular boats for the filling.
04 -
Whisk egg and brush all sides of the crescent roll tarts.
05 -
Slice brie into thin pieces (rind can remain). Place a few slices on the bottom of each pastry, top with tomato-shallot mixture, then add more brie slices on top.
06 -
Bake for 12 minutes or until pastry is golden brown and cheese is melted.
07 -
Remove from oven and immediately drizzle with honey. Sprinkle with sea salt, black pepper, and sliced chives before serving.
# Notes:
01 -
The brie rind adds flavor but can be removed if preferred.
02 -
Sun dried tomatoes packed in oil work perfectly fine in this recipe.
03 -
For a different approach, freeze brie for one hour and grate instead of slicing.
04 -
Monitor baking time as ovens vary in temperature.