Sweet and Savory Brie Tart

By TPMay

Ingredients

• 1 store-bought pie crust
• 2 cups French bread (cut into 1-inch cubes)
• 1 Granny Smith apple (peeled and cut into 1/2-inch cubes)
• 1/2 cup dates (pitted and chopped)
• 1/4 cup walnuts (roughly chopped)
• 1/2 stick butter (melted, 1/4 cup)
• 2 tablespoons Sauvignon Blanc (plus more to serve)
• 2 teaspoons fresh thyme leaves
• 1 jar apricot preserves (about 13 ounces)
• 1 wheel brie (8 ounces, 1/4-inch slices)

Preparation

Step 1

Preheat oven to 350ºF.
On a lightly floured work surface, lay out one piece of dough. Lightly flour both sides of the dough and the rolling pin. Lightly roll out the dough to an 12-inch circle. Transfer to 11-inch tart pan. Press the dough into the bottom and sides. Press the rolling pin over the top of the tart pan to cut away the excess dough. Prick the dough all over the bottom and sides with a fork. Transfer tart pan to a baking sheet and place in the freezer for about 15 minutes.
Remove tart pan from the freezer. Lay a sheet of parchment paper on top and fill the tart shell with dried beans. Place in the oven to blind bake until light golden, about 12 minutes. Remove the beans and bake for an additional 10 minutes until light golden.
To a large bowl, add the bread, apples, dates, walnuts, melted butter, wine, thyme, salt and pepper. Toss to combine and set aside.