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Brie and Candied Tomato Tartlets

(3)
  4 reviews
  • 45 min prep time
  • 45 min total time
  • 12 ingredients
  • 24 servings
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Need a tasty appetizer? Simple tomatoes, cheese and flaky pastry make a stunning nibble and addictive appetizer.

Bake-Off® Contest 45, 2012
Kelly Drost
El Cajon, California

Ingredients

48
small grape tomatoes (from 12-oz package)
1
tablespoon Crisco® Pure Olive Oil
3
tablespoons sugar
3
tablespoons red wine vinegar
1/8
teaspoon salt
1
tablespoon unsalted or salted butter, softened
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
egg
1
tablespoon water
3
oz Brie cheese, rind removed, cut into 24 cubes
1/2
cup shaved Parmigiano-Reggiano cheese (2 oz)
1 1/2
teaspoons basil leaves

Steps

  • 1 In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat.
  • 2 Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts.
  • 3 Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil.
  • 4 Bake 9 to 12 minutes or until crust is golden brown.
  • 5 Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.
  • 1 In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat.
  • 2 Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts.
  • 3 Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil.
  • 4 Bake 9 to 12 minutes or until crust is golden brown.
  • 5 Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
16%
Trans Fat
0g
0%
Cholesterol
15mg
6%
Sodium
160mg
7%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
2g
2%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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