Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Brie Pesto Puff Pastry Tarts
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 51 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 57 milligrams
- Sodium
- 1235 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 21 grams
These brie and pesto tarts look elegant and special, but could not be simpler to prepare, making them the perfect easy weeknight dinner. The best part is they are supremely customizable. Don’t care for brie? Use your favorite cheese! Not a fan of pesto? Use another sauce like salsa or marinara. Regardless of the flavors you choose, the method stays the same.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 670
- Total Fat
- 51 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 57 milligrams
- Sodium
- 1235 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 21 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the puff pastry on a work surface. Gently smooth out any creases with a rolling pin. Generously prick the entire surface with a fork, then cut into 4 equal rectangles.
- Evenly distribute the brie slices on the baking sheet in 4 groups, spaced about 4 inches apart. Top each with a rectangle of puff pastry. Place another piece of parchment over the pastry and cover with an upside-down cooling rack. Bake until the pastry is golden and puffed, 20 to 24 minutes.
- Meanwhile, whisk the lemon juice, mustard and olive oil in a large bowl; season with salt and pepper. When you remove the pastry from the oven, add the arugula, radishes and red onion to the dressing and toss well to coat. Divide the salad among plates.
- Transfer the tarts to the plates, cheese side up; season with salt and pepper. Drizzle with the pesto and top each with a slice of prosciutto and the basil.
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