This Easy Tomato and Brie Tart is made with puffed pastry, creamy brie and fresh tomatoes. An appetizer that can be whipped up in minutes!
Summer is quickly approaching and if you are like me, I already have my tomato plants growing all around my deck. I can’t wait until my tomatoes are ready! I am always looking for simple appetizers to make and I can’t wait to make this delicious and savory tart again. So if you are you looking for a different, quick appetizer that all your guests will love then this Easy Tomato and Brie Tart is your answer. This savory tart combines the richness of ripe tomatoes and the creamy indulgence of brie cheese, resulting in a tart that is both comforting and elegant. The flavors are irresistible and you can serve it as an appetizer, or as a side to a salad, or any main dish.
What ingredients are in this Easy Tomato and Brie Tart?
- 1 sheet of puff pastry, (thawed)
- 5 oz red grape tomatoes, (halved)
- 5 oz yellow grape tomatoes, (halved)
- 8 oz brie cheese, (rind removed and sliced)
- Fresh basil leaves, (loosely chopped)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Thaw puff pastry according to package directions.
- Wash and halve the grape tomatoes. Place in a bowl and add olive oil, salt and pepper. Mix and set aside.
- Roll out the puff pastry onto a baking sheet lined with parchment paper. Cut puff pastry into 6 even squares. Lightly score the puff pastry, (be careful not to cut the puff pastry through), leaving a 1/2 inch around the edge.
- Place the brie slices on the bottom of each pastry. Arrange the tomatoes slices evenly over the brie, leaving a small border around the edges.
- Place the baking sheet in the oven for 15-20 minutes, or until the puff pastry turns golden and the cheese has melted.
- Remove the baking sheet from the oven and allow it to cool for about 5 minutes. The cooling time helps the tart set.
- Top with fresh basil.
- Serve the tomato and brie tart warm or at room temperature.
- Enjoy!
- Store any leftovers in an air tight container for up to 3 days. Remove and place in a preheated oven for about 10-15 minutes.
Grab your puff pastry, it’s time to make this tart!
Now that you have mastered the art of creating an easy tomato and brie tart, it’s time to indulge in its irresistible flavors. The simplicity of this recipe allows you to enjoy a gourmet dish without spending hours in the kitchen. This tart makes the perfect appetizer or side to any delicious main. We hope you enjoy the process of creating this savory delight and savoring every bite. Don’t forget to share your experience and any unique variations you come up with. Bon appétit! And remember…
Life’s too short to eat bad food!
Mains to serve with this Easy Tomato and Brie Tart
Garlic and Herb Grilled Beef Tenderloin
Easy Tomato and Brie Tart
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 sheet puff pastry
- 5 oz red grape tomatoes halved
- 5 oz yellow grape tomatoes halved
- 8 oz brie cheese rind removed and sliced
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Thaw puff pastry according to package directions.
- Wash and halve the grape tomatoes. Place in a bowl and add olive oil, salt and pepper. Mix and set aside.
- Roll out the puff pastry onto a baking sheet lined with parchment paper. Cut puff pastry into 6 even squares. Lightly score the puff pastry, (be careful not to cut the puff pastry through), leaving a 1/2 inch around the edge.
- Place the brie slices on the bottom of each pastry. Arrange the tomatoes evenly over the brie, leaving a small border around the edges.
- Place the baking sheet in the oven for 15-20 minutes, or until the puff pastry turns golden and the cheese has melted.
- Remove the baking sheet from the oven and allow it to cool for about 5 minutes. The cooling time helps the tart set.
- Top with fresh basil.
- Serve the tomato and brie tart warm or at room temperature.
- Store any leftovers in an air tight container for up to 3 days. Remove and place in a preheated oven for about 10-15 minutes.
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