Crispy savory tart made with puff pastry, creamy brie, and fresh tomatoes. A quick and easy dish to whip up for appetizers or light meal.
Hey there, hope you had a good weekend! The weather has been absolutely beautiful over here, and I’m tempted to say Spring has sprung. Hope I don’t jinx it though ;) It’s warm enough — with a light breeze which makes it perfect actually — for outdoor running, and a trip to the Botanical Garden yesterday just made me so excited for the months ahead. It also put me in just the right mood for cooking up lighter dishes like this tart.
Buttery, flaky puff pastry serves as the base of this savory tart, topped with creamy brie and ripe fresh tomatoes. A sprinkle of thyme on top helps bring all of the flavors together.
It’s a quick and easy appetizer to whip up for a get together, or as a light dinner served with a fresh side salad and a cold glass of wine.
It looks like a lot of work, but the good news is it’s much simpler than it seems and totally worth the little bit of effort. Just FIVE ingredients needed! Does it get any better than that?
- 3 medium plum tomatoes, sliced ¼ inch thick
- ½ tsp salt
- 1 sheet frozen puff pastry (half of a 17oz package), thawed
- 1 tbsp Dijon mustard
- 8oz brie, sliced
- 1 tsp dried thyme
- Black pepper, to taste
- Place tomato slices on a triple layer of paper towels. Sprinkle with salt and let sit for 30 minutes.
- Preheat oven to 400F.
- On a lightly floured surface, roll out pastry into a large rectangle, about 9-by-11-inch, and place on a baking sheet lined with parchment paper. Fold over the edge and pleat to form a ½-inch border. Poke the pastry all over with a fork.
- Spread Dijon mustard over the pastry evenly with a pastry brush. Arrange sliced brie and tomatoes over the pastry, overlapping slightly. Sprinkle evenly with dried thyme.
- Bake until pastry is puffed up at the edges and golden brown, 20-25 minutes. Cut into wedges or squares and serve immediately.