Best Tomato & Brie Tart Recipe

tomato and brie tart

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

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Yields:

4 – 8


servings

Prep Time:

0

hours

15

minutes

Total Time:

1

hours

0

minutes

All-purpose flour, for dusting

1


(10.5″-by-9.75″) sheet frozen puff pastry (about 8 oz.), thawed

12 oz.

heirloom tomatoes (about 2 large), trimmed and sliced ​​into thin rounds

1


(8-oz.) brie wheel, sliced ​​into thin planks (about 1/8″ thick)

Freshly ground black pepper

Balsamic glaze and basil leaves, for serving

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  1. Preheat the oven to 400º. On a lightly floured surface, roll puff pastry to a 14″-by-10″ rectangle about 1/8″ thick. Slide pastry onto a baking sheet. Using a knife, score a 1/2″ border around the edges. Freeze until firm, about 15 minutes.
  2. Meanwhile, sprinkle tomatoes all over with 1/2 teaspoon salt and arrange in a single layer on paper towel-lined plates. Let sit 10 minutes, changing paper towels when they’re wet. Blot top of tomatoes with more paper towels to remove as much moisture as possible.
  3. Arrange brie evenly across puff pastry, leaving a 1/2″ border. Top brie with tomatoes, slightly overlapping if necessary.
  4. Bake until pastry is puffed and golden and cheese is melted, 22 to 26 minutes. Let cool slightly.
  5. Sprinkle tart with chives; season with pepper. Drizzle with balsamic glaze and top with basil.

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tomato and brie tart

PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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