Brie & Tomato Tarts with Honey & Thyme
Brie and Tomato Tarts with Honey & Thyme are a lovely little weekend lunch or snack made in a jiffy. Oozy, gooey cheese, charred tomatoes and sweet honey, what a combo!
These tarts are ridiculously easy to throw together but taste like something far fancier. Buttery, flaky pastry forms the perfect base for creamy brie, which melts into absolute perfection in the oven. The tomatoes blister and caramelise slightly, bringing a lovely burst of sweetness and acidity, while the honey ties everything together with a gorgeous sticky finish. A scattering of fresh thyme adds just the right amount of earthiness.
Brie and Tomato Tarts with Honey & Thyme are delicious straight from the oven, but I also love them at room temperature—ideal for picnics or easy entertaining. Serve with a crisp green salad for a light lunch, or enjoy as a snack with a glass of something chilled.
Recipe inspired by Zestful Kitchen. Another great puff pastry tart are my. Caramelised Fennel & Courgette Puff Pastry Pies or Brie & Asparagus Puff Pastries with Thyme & Lemon Honey. Let me know if you give them a go!
Brie & Tomato Tarts with Honey & Thyme
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 6 puff pastry squares, defrosted
- 1 triangle brie (±200 g)
- 3 tomatoes, sliced in 1 cm slices (thinner if you prefer, I like them chunky)
- 1 small red onion, thinly sliced
- 2-3 twigs fresh thyme, removed from stem
- 1 egg, beaten
- Drizzle of your favourite honey
Instructions
Preheat the oven to 220°C.
Defrost your puff pastry squares, any amount you'd like to eat.
Fold over the edges, score the edges with a fork and brush the edges with some egg wash.
Divide a few slices of brie, tomato and some thyme into the squares, keeping edges free.
Bake in the oven for 15 - 20 minutes until golden bubbling.
Serve with a drizzle of honey over the top.
