Savory Sun Dried Tomato and Brie Tarts

Savory Sun Dried Tomato and Brie Tarts

These savory sun dried tomato and brie tarts are elegant, easy and delicious. They are made with crescent rolls, sautéed shallots and sun dried tomatoes. This is layered on the pastry with creamy brie then baked to perfection. A sprinkle of black pepper, a drizzle of honey and a smattering of chive top these beautiful tarts. This all makes them extra delicious. Perfect for brunches or a lovely lunch.

There is a full, printable recipe card at the end of this post. You can hit the print button under the picture to have the recipe come up on one single page with no ads. From there you can screen shot this recipe and save it to your phone or print this for your safekeeping. There is also a Pinterest button at the top of the recipe card that you can use to save this recipe to Pinterest. If you would like to give me a follow on Pinterest, you can find me there as The Tipsy Housewife.

Let Me Help You Make This

The recipe card at the end of this post is easy and convenient. That being said, I like to try and anticipate questions. My followers are going to ask about the recipe so that they can make the best recipe possible. I strongly encourage perusing the following paragraphs.

Introducing The Cheese

I love using brie for this recipe as it is creamy and delicious. Many people do not like the rind of this cheese. I do like the rind on this cheese so I leave it intact when I slice the cheese to top the tarts. If this bothers you, you an easily remove the rind and slice the cheese. I have found very good brie at Aldi for this recipe that is not super expensive. If you cannot find brie, you can use another creamy, buttery cheese like a Muenster or even a mozzarella. Any cheese will do. I just love the combination of brie cheese with shallots and the sun dried tomato.

Special Honey

Any honey will do this for this recipe. The honey compliments the tomatoes and the brie really well. The combination of the salty and sweet pairing of this honey and the sea salt is what I love. I think I bought this honey in Montreal and it has truffle in it. I really like what this added to the tarts. You can find truffle honey at a lot of specialty stores. I have even picked some up online. I think things like this are a fun souvenir to buy when traveling so you can cook and remember your trip. Keep that in mind next time you travel.

Crescent Rolls

I use a simple tube of crescent rolls for this recipe. I explain in the recipe card how I roll these out. Pictured above is a visual of this for you visual learners. If you do not have tubes of crescent rolls where you live, you can easily use puff pastry or even pizza dough if needed.

Yield: 4 Tarts

Savory Sun Dried Tomato and Brie Tarts

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These savory sun dried tomato and brie tarts are elegant, easy and delicious. They are made with crescent rolls, sautéed shallots and sun dried tomatoes and layered on the pastry with creamy brie then baked to perfection. A sprinkle of black pepper, a drizzle of honey and a smattering of chive top these beautiful tarts and make them extra delicious. Perfect for brunches or a lovely lunch.

Ingredients

• 8 ounce tube of Pillsbury Crescent Rolls (you can also use the equivalent of puff pastry)
• 7 ounce wheel of brie
• 1/2 cup approximately of sun dried tomatoes
• 2 large shallots
• 2 tablespoons of Olive Oil
• 2 tablespoons of honey (I used a truffle honey)
• 1 teaspoon of sea salt or any salt you choose
• 1/4 teaspoon of black pepper
• 1 egg
• 2 tablespoon of sliced chives

Instructions

1. Heat your oven to 375 degrees.
2. Finely dice your shallots and then dice your sun dried tomatoes into smaller bites. If you bought the sundried tomatoes in oil, that is fine.
3. Add your olive oil to a skillet and then add your tomatoes and your shallots. Sauté on medium heat until the are soft. Then season with some pepper and salt. If you like you can use a little garlic powder as well.
4. Open your package of crescent rolls. Unroll and you will see the rolls are connected into 4 rectangles with a perforation down the center. I spray a baking sheet with non stick spray and carefully unroll the crescent rolls and divide into 4 rectangles using my finger to seal the perforated part down the center. then I careful push up and slightly roll the edges inward to make a sort of rectangle boat to hold the filling. There are pictures of this in the post. Do not stress too much about this, the filling stays in pretty good.
5. Whisk your one eggs and use a pastry brush to brush the crescent rolls on all sides.
6. Take your wheel of brie and slice it into thin slices. (pictured in post) you can cut this in half to make shorter slices. If you like, you can also freeze this cheese for one hour and grate it on a cheese grater, but I prefer the slices. I do not take the rind off, this adds to the flavor for me. If the cheese rind bothers you, you can remove it and then slice it.
7. Add a few slices of the brie to each pastry on the bottom and then top with the tomato and shallot filling. Then add more slices of cheese to the tops.
8. Place in oven and bake for 12 minutes or until the pastry is golden brown and the cheese is melted. Every oven cooks differently so keep an eye on these the first time you make them so you know the cake time for YOUR oven.
9. Remove from oven and drizzle all over with the honey right before serving. Then top with sea salt, black pepper and the chives.