Brie and Candied Tomato Tartlets

Name: Brie and Candied Tomato Tartlets
Prep time: 45 min
Total time: 45 min
Yield: 24
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

3 Ratings

2 Reviews

Kitchen Tested

Prep 45 min
Total 45 min
Ingredients 12
Servings 24

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

By Pillsbury Kitchens

Updated March 27, 2014

Make With

Pillsbury Pie Crust

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 110

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 3g; 16%

Trans Fat: 0g

Cholesterol: 15mg; 6%

Sodium: 160mg; 7%

Potassium: 50mg; 1%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 0g; 0%

Sugars: 2g

Protein: 2g

% 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;