Puff Pastry Tarts with Brie & Prosciutto

• servings: 15 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

⅛ tsp olive oil

2 sheets pre-made puff pastry (defrosted, 12-15 tarts total)

15 pieces brie cheese (thin slices)

15 pieces prosciutto (thin slices)

1 tbsp honey

1 egg (beaten)

1/3 cup chopped walnuts (lightly toasted)

1 tbsp fresh rosemary (finely chopped)

balsamic glaze (optional to taste)

Directions

Preheat your oven to 375 °F then line a large baking sheet with parchment paper. Set aside until ready to use.

Lay out the sheets of puff pastry and cut into 12-15 rectangles, about 3"×4", adjusting the size to your preference.

On the parchment-lined baking sheet, drizzle 1/8 teaspoon of olive oil per tart area.Top the olive oil with a pinch of chopped fresh rosemary (to taste), followed by one or two slices of brie, and finally one piece of prosciutto.

Lay one rectangle piece of puff pastry directly over the layered ingredients. Ensure that the puff pastry covers all of the ingredients, leaving room to crimp the edges.

Using the prongs of a fork, gently crimp the edges of the puff pastry down to adhere them to the parchment paper, sealing the filling tightly inside.

Space the tarts 2 inches apart and repeat these steps until all ingredients are used.

In a small bowl, whisk the egg and 1 tsp of water together vigorously until well combined.Very lightly brush the top of each tart with the egg wash.

Bake for 15 to 20 minutes, or until the pastry is golden brown and slightly puffed.

Let the tarts cool on the baking sheet for 5 minutes before flipping over.

After 5 minutes, gently flip and top each tart with toasted walnuts, and a drizzle of honey and balsamic glaze.

Nutrition

• Calories: 213 kcal
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.003 g
• Cholesterol: 13 mg
• Sodium: 99 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 3 g