Brie and Candied Tomato Tartlets

Need a tasty appetizer? Simple tomatoes, cheese and flaky pastry make a stunning nibble and addictive appetizer.

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Servings 24

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( 3 ) Ratings

3 Ratings

5 Stars 33%

4 Stars 17%

3 Stars

2 Stars

1 Stars 17%

Member Reviews ( 6 )

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Bake-Off® Contest 45, 2012

Kelly Drost

El Cajon, California

ingredients 12
Prep Time 45 min
Total Time 45 min

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 LAND O LAKES® Unsalted or Salted Butter, softened

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: LAND O LAKES® 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 McCormick® Basil Leaves

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Directions

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; 7%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 160mg; 160%;
Total Carbohydrate: 10g; 10%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 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 Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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russmom

report Posted Dec. 26, 2012 11:42 PM

I have served these on three occasions and each time had rave reviews. The first time at a choir banquet and then at a wine and appetizer get to gether wiht friends. The sweetness of the tomatoes in wine and the cheeses is just great. Loved the flaky piecrust - so easy to make and looks so fancy. Can't remember how many requests that I have had for the receipe. I also gave it to a friend who caters.

Laurelnd

report Posted May. 6, 2012 5:39 PM

I made these tarts last night for a dinner party. Delicious!!! I served 2 each on a salad plate with tossed greens, balsamic dressing, a few tomatoes and a sprinkle of shaved Parmesan. It looked beautiful. I will definitely make these tarts again. I just used shaved Parmesan cheese instead of the parmigiana-reggiano.

sbcoretired

report Posted Mar. 16, 2012 9:12 AM

Tried these tartlets last night for the first time. They tasted wonderful and looked as good as they tasted. Our guests loved them and took the recipe with them. We will definitely make these a regular.

moorman6

report Posted Jan. 28, 2012 2:51 PM

Absolutely delicious. They look like you worked for hours, and they are really quite easy. I will make these again and again. Took them to a party and everyone wanted the recipe.

chrisfield2

report Posted Jan. 25, 2012 3:00 PM

These are so pretty (mine looked just like the picture), and they taste good, too. The Parmigiano-Reggiano cheese was $20/lb at my grocery store, so I just used parmesan, which was fine. But I don't know what I was missing....