This roasted tomato tart with brie, basil, and puff pastry may not be like most recipes here on my blog, but my goodness is it a crowd-pleaser. After all, how could the combination of puff pastry, fresh tomatoes, and brie be bad?
With French and Italian flavors, this is probably my go-to appetizer for when I have friends over. And honestly, I feel like it will never get old.
Did I mention how quick it is to make? That is if you have store-bought puff pastry on hand. Yes, you could go all the way and make the puff pastry from scratch, but…nobody has time for that when you have guests coming over, am I right?
Roasted tomato tart – a quick, yet fancy appetizer
I’d like to think of myself as a relatively organized person…until it comes to time management. Therefore, whenever I have guests coming over it’s better I opt for quick snack options. And that means using a pre-frozen or store-bought puff pastry. If you happen to have better time management skills than me, feel free to make your own puff pastry by following this recipe.
What I love most about this brie and tomato tart recipe is that while it looks like a lot of work, it’s actually super simple and requires only 6 ingredients:
- Puff pastry
- Brie cheese
- Olive oil
The result? A buttery, flaky, melt-in-your-mouth, could-never-have-enough-of kind of savory treat.
Plus, it’s delicious both hot and cold. But if you ask me, I think it tastes best at room temperature. Exactly what you’d want from an appetizer, right?
Tailor to your taste
Did you find something from the ingredient list that you don’t like? No problem! The recipe can be totally altered depending on your taste.
- Try different cheeses, such as mozzarella, feta or goat cheese.
- Use other herbs, such as oregano, thyme, or chives.
- Drizzle with your favorite pesto or balsamic glaze.
- Use multicolored tomatoes, cherry tomatoes or sun-dried tomatoes.
- Want to make bite-size tarts rather than one big one? Lay out the puff pastry and use a cookie cutter to cut out circles. Then proceed with the other steps according to the recipe.
- Don’t forget to gently cut the edges of the puff pastry and make a little border before baking. Meanwhile, poke the inside with a fork. This way the edges will nicely puff up while baking.
- If you want the border to have a nice golden color, brush it with egg wash rather than water. Water will do the trick, but the egg wash will make the color more intense and golden-like.
- Make sure the tomatoes and brie slices are very thin. You don’t want them to prevent the puff pastry from rising! A little goes a long way here.
- I’ve found that the tomato-brie combination is hands down my favorite. However, feel free to experiment with different flavors, such as mushrooms and caramelized onions or goat cheese and honey for a sweeter option.
Roasted Tomato Tart with Brie and Basil
- 2 tomatoes (medium size)
- 8 oz brie cheese
- 1 puff pastry sheet
- 20 basil leaves (chopped)
- 3 tbsp olive oil
- 3 garlic cloves (minced)
- Remove the puff pastry from its packaging and let it thaw at room temperature.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Thinly slice the tomatoes and brie cheese.
- Place the puff pastry onto the parchment-lines baking sheet. Use a knife to gently score a ½ border around the puff pastry (not cutting the whole way through). Using a fork, poke holes prick the dough over the entire sheet except the borders.
- Arrange sliced brie over the pastry, followed by the sliced tomatoes.
- Brush the border lightly with water (or egg wash).
- Bake for 35 minutes.
- While the tart is baking, combine chopped basil, minced garlic and olive oil in a small bowl.
- Remove the tart from the oven and drizzle with the basil garlic mixture.
- Transfer to a cutting board, cut into squares and serve straight from the board!