Tomato Brie Tart

Roast Hazelnuts and Goat Cheese

This tart is a great way to use up all the tomatoes from your garden this summer. It’s a great recipe for when you’re craving something savory, but not necessarily sweet.

This tart is made with brie cheese, tomatoes and basil. The brie has a salty flavor that pairs well with the sweet tomatoes while the basil adds a refreshing flavor to the dish.

This tart is perfect for a light meal or as an appetizer. The brie cheese adds a nice touch of flavor and the tomatoes help balance out the tart’s sweetness. This dish can be served warm or at room temperature, depending on your preference.

Tomato Brie Tart Recipe

I made a teeny tiny tart for my teeny tiny Aunt (4’9” ish). I found the bundle of colorful heirloom tomatoes at Trader Joe’s. I love the purple tomatoes! So unique looking. I loved the way these tarts came out; they are one food that I would describe as adorable. They are so small, and the little wilted tomatoes just get so wrinkly. They deserved the cake pedestal.

Forget one big tart; little ones work out better because everyone can get their own, and they look a lot better for presentation.

 Tomato Brie Tart

  • 1 1/2 cups (187g) flour
  •  Pinch of salt
  •  7 tbsp (99g) butter, cold and cubed
  •  1/2 cup (118ml) heavy cream
  •  2 pints of cherry tomatoes
  •  A big bunch of fresh chopped basil
  •  Brie cheese
  •  Aged balsamic

Oven 325

How to Make Tomato Brie Tart

Butter a 9-inch tart pan. Process flour with salt and butter in a food pro. Add cream and pulse until the dough nearly comes together. Knead a few times on a floured surface, wrap in plastic, and chill for 30 minutes. Roll out into 14 inches round and press into a pan

Layer thin slices on brie until covering the bottom of the crust. Mound the tomatoes in the shell. Bake for 1 ½ hour, until dough is evenly brown.

Let cool and top with a mound of basil.

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