Brie, fennel and tomato tarts

6 servings Prep: 25 mins, Cooking: 35 mins
Rate this recipe
A little meat-free Monday inspiration.

By Food24 July 15 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

400 g puff pastry
1 fennel — bulb, thinly sliced
150 g tomatoes — mini Italian, halved
1/2 tsp garlic — cloves, crushed
freshly ground black pepper
1/2 tsp fresh rosemary — finely chopped
125 g brie cheese — thinly sliced
1 eggs — large
2 tsp milk
Tap for ingredients
Tap for ingredients


Preheat the oven to 200 degrees and line a baking tray with baking paper.

Unroll the puff pastry and cut in half lengthways. Cut each long strip into 3 equal pieces so that there are 6 pastry squares in total. Arrange the squares on the baking tray leaving space in between.

Place the fennel, tomatoes, olive oil and garlic in a bowl. Season with a good pinch of salt and pepper and add the rosemary. Toss everything together.

Tear the slices of brie into chunks and add these to the bowl. Give everything another mix.

Divide the tomato mixture between the 6 squares of pastry. Pile the filling into the middle of each square leaving a 1.5cm border around the edges. Whisk the egg and the milk together and brush this around the edges of each square.

Pop the tray in the oven for 35 minutes or until the tarts have puffed up and are golden. Serve immediately.

Recipe reprinted with permission of Cupcakes & Couscous


New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.