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Candied Tomato and Brie Tart
Recipes
Candied Tomato and Brie Tart
8 servings
45 minutes total (Active 15 minutes)

Ingredients

  • 1 refrigerated rolled piecrust
  • 1 large egg
  • 1 tablespoon water
  • 3 medium tomatoes (about 12 oz)
  • 1 tablespoon olive oil
  • 3 tablespoons sugar
  • 3 tablespoons red wine vinegar
  • ½ teaspoon kosher salt
  • 4 oz Deli Brie cheese
  • ¼ cup fresh basil

Steps

    1. Preheat oven to 425°F. Unroll piecrust into 10-inch tart pan (or pie dish), pressing into sides; remove excess dough. Prick bottom of crust with fork. Beat egg and water together and brush onto crust. Bake 8–10 minutes until crust is lightly browned. Chop tomatoes coarsely (about 2 ½ cups).
    2. Preheat medium saucepan on medium-high 2–3 minutes. Pour oil into pan; add tomatoes, sugar, salt, and vinegar. Bring to a boil, then reduce heat to low and simmer 10–14 minutes, stirring occasionally, until mixture thickens and tomatoes start to break down; remove from heat.
    3. Meanwhile, remove rind from Brie (if desired) and cut into 1-inch cubes. Pour tomato mixture into piecrust and dollop cheese over tomato mixture. Bake 3–4 minutes until cheese starts to melt. Remove tart from oven and let stand 10 minutes to cool. Chop basil finely and sprinkle over tart. Serve warm or chilled.

Amount per ⅛ recipe serving: Calories 210, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 45mg, Sodium 360mg, Total Carb 19g, Fiber 1g, Sugars 6g, Protein 5g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 0%