Brie Tartlets with Dates and Walnuts
Brie, dates and walnuts fill mini, flaky puff pastry cups. These cheesy, savory, sweet and sour little tartlets make the perfect celebratory finger food to go along with cocktails.
Yield: 24 tartlets
Materials
- 2 sheets (490 g) puff pastry
- 6 ounces (175 g) brie or camembert cheese, diced into small cubes (1½ cups, chopped)
- ⅓ cup (95 g) medjool dates, pitted and diced fine (about 6 large dates)
- ⅓ cup (30 g) raw walnuts, chopped small
- 2 tablespoons balsamic vinegar
- ½ teaspoon thyme leaves, fresh plus extra for garnishing
- ½ teaspoon salt
Instructions
- Preheat oven to 400° F (204°C). If your puff pastry is thicker than ⅛ inch, roll it out to make it slightly thinner. Dust some flour on a work surface. Unfold or roll out puff pastry dough. Dust it with some flour and roll to ⅛" thickness. Using a round cookie cutter or glass slightly larger than the muffin tin, cut out rounds of dough. Place a round into the muffin tin and push down to create little tartlets. Repeat cutting and making tartlets to fill the pan.
- In a small bowl, combine the diced dates, walnuts, balsamic, thyme and vinegar. Season with the salt. Fill each tartlet halfway full with diced brie. Top with a little of the date mixture.
- Bake for 10-12 minutes or until light, golden brown. Push back in any filling that overflows out of the tartlets. Allow to cool for 5 minutes before removing from the pan. Garnish each one with a few fresh thyme leaves and serve warm.
Notes
-tartlets may be assembled and not baked the same day you wish to serve them. Wrap unbaked tartlets well in muffin pan and keep refrigerated until ready to bake.
-to reheat baked tartlets, bake in 350 F oven for 5-6 minutes.