Tomato and Brie Tart

Bahan-bahan

Ingredients

Unbleached all-purpose flour, for dusting

8 ounces puff pastry (or 1 sheet of a 17.3-ounce package), preferably all-butter

12 ounces mixed tomatoes, such as beefsteak and heirloom, cut into ¼4-inch-thick rounds

Kosher salt and freshly ground pepper

2 tablespoons Dijon mustard

4 ounces Brie, sliced ¼ inch thick

1 tablespoon capers, drained

1 teaspoon fresh thyme leaves, plus sprigs for serving, or 1/2 teaspoon dried thyme

1 tablespoon extra-virgin olive oil

Petunjuk

Directions Step 1

Heat oven; prep puff pastry, then chill: Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.

Step 2

Salt and drain tomatoes: Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid). Let sit for 5 to 20 minutes.

Step 3

Score pastry: then add toppings; bake 15 minutes: Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil and season with salt and pepper, and bake 15 minutes.

Step 4

Reduce oven temperature; continue to bake: Reduce temperature to 375°F; continue baking until golden brown and cooked through, 25 to 35 minutes more.

Step 5

Top with thyme sprigs and serve: Sprinkle with thyme sprigs and serve warm or room temperature.

Catatan

martha stewart https://www.marthastewart.com/1554619/tomato-and-brie-tart

Dave's version: no mustard. top with chives, season with pepper, drizzle with balsamic glaze and top with basil.

Tomato and Bric Tart By Sarah Carey | Updated on May 20, 2025 Prep Time: 25 mins Cook Time: 40 mins Total Time: 1 hr 5 mins Servings: 4

I low to Serve Tomato and Brie Tart

This light yet luxe tart can be enjoyed warm or at room temperature. Cut it into large squares and serve with a simple salad-like these tender greens or this recipe with its pickled shallot vinaigrette for a summery lunch or dinner. You can also cut it into smaller pieces and serve it as a snack or starter.

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Updated by Esther Reynolds Originally appeared: Martha Stewart Living, July/August 2021

Updated by Esther Reynolds