Brie Pesto Puff Pastry Tarts
- Level: Easy
- 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
- Total: 35 min
- Active: 35 min
Ingredients
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
6 ounces brie, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 ounces baby arugula (about 8 cups)
4 to 5 radishes, very thinly sliced
1/2 small red onion, sliced
2 tablespoons pesto
4 thin slices prosciutto (about 3 ounces)
1/4 cup torn fresh basil
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.