Last Updated on April 15, 2022 by Karen
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?
Brie and Tomato Tart
Ingredients
- 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
- 8 oz brie sliced
- 1 tsp dried thyme
- Black pepper to taste
Instructions
- 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.
Notes
This looks just perfect. Hubby adores brie (me too, actually) and anything with plum tomatoes is a winner in my world! Love this recipe! All your Asian inspired recipes look amazing, too. Super pretty and makes me huuunnngryyyy! ;)
Maybe I missed it, but where’s the mustard come in?
Hi Carolyn, sorry about the confusion. My recipe instructions weren’t clear — I just fixed it :) The Dijon mustard is brushed on the pastry before arranging the brie and tomato on top.
What role does the mustard play in this recipe? Am I supposed to spread it on the puff pastry before putting the tomatoes and brie on it? It’s not indicated in the recipe.
Hi Naina, yes, the Dijon mustard is spread or brushed on the puff pastry before putting the brie and tomatoes on top. Sorry about the confusion! I fixed the recipe instructions just now.
I made two of these tarts for a get together this weekend and they just disappeared in minutes! This recipe is definitely a keeper. Everyone raved about it and wanted seconds and thirds.
They are perfect for appetizer as well as light dinner/lunch. Will be making them again for Mother’s Day brunch
Thank you Brittany – I’m glad the recipe worked out for you!
Love the sound of this except for the mustard. Could pesto or something else be subbed in?
Yes, you can definitely substitute! Basil or sun dried tomato pesto would work great here.