Brie and Tomato Tart

Crispy savory tart made with puff pastry, creamy brie, and fresh tomatoes.  A quick and easy dish to whip up for appetizers or light meal.



  • 4 medium sized plum tomatoes, sliced 1/4 inch thick
  • 1 store-bought puff pastry sheet,
  • 1/2 tsp salt,
  • 1 tbsp Dijon mustard,
  • 8 ounces brie cheese,
  • 1 tsp dried thyme,



  1. Preheat oven to 400°F.
  2. Place tomato slices on a triple layer of paper towels. Sprinkle with salt and set aside for 30 minutes.
  3. Fill your tart mold with puff pastry, poke all over with a fork.
  4. Spread Dijon mustard on pastry, arrange sliced brie and tomatoes over the pastry, overlapping slightly. Sprinkle evenly with dried thyme.
  5. Bake until pastry is puffed up at the edges and golden brown, about 20-25 minutes.


For easy slicing, freeze brie for 15 minutes or until firm.