Brie and Candied Tomato Tartlets
Simple tomatoes, cheese and flaky pastry make a stunning nibble and addictive appetizer. 2012 Pillsbury Bake-off Makes: 24 tartlets
- 48 small grape tomatoes (from 12-oz package)
- 1 tablespoon olive oil
- 3 tablespoons sugar
- 3 tablespoons red wine vinegar
- 1/8 teaspoon salt
- 1 tablespoon butter, softened
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 egg
- 1 tablespoon water
- 3 oz Brie cheese, rind removed, cut into 24 cubes
- 1/2 cup shaved Parmigiano-Reggiano cheese (2 oz)
- 1 1/2 teaspoons McCormick® Basil Leaves
Preparation time 45mins
Cooking time 45mins
Adapted from pillsbury.com
In 2-quart saucepan, cook tomatoes in olive oil over medium-high heat 2 minutes. Stir in sugar and red wine vinegar; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally (being careful not to break up tomatoes), or until thoroughly heated. Stir in salt; remove from heat.
Heat oven to 425°F. Grease bottoms of 24 regular-size muffin cups with butter. Unroll pie crusts. Using 2 1/2-inch round cookie cutter, cut 12 rounds from each pie crust, rerolling dough if necessary. Press 1 round in bottom and halfway up side of each cup. In small bowl, beat egg and water until well blended; brush on crusts.
Place 1 cube Brie cheese in each cup. With slotted spoon, place 2 tomatoes into each cup (reserve candied-tomato sauce). Top cups with half of the Parmigiano-Reggiano cheese; sprinkle with basil.
Bake 9 to 12 minutes or until crust is golden brown.
Top tartlets with remaining Parmigiano-Reggiano cheese. Serve with reserved candied-tomato sauce. Serve warm.
Nutritional Information: 1 Serving (1 Serving) Calories 110 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 10g, (Dietary Fiber 0g, Sugars 2g), Protein 2g; Percent Daily Value*: Vitamin A 4.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 0.00%