Brie and Candied Tomato Tartlets

(3)
4 reviews.
  • 45 min prep time
  • 45 min total time
  • 12 ingredients
  • 24 servings

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

Directions

  1. 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. 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. 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. 4 Bake 9 to 12 minutes or until crust is golden brown.
  5. 5 Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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