Are you looking for a great starter or a veggie lunch idea for a summer picnic? Then do try out my baked brie, fresh thyme and apple tart recipe! Apple and cheese? It really works!
Hang on a minute.
I have to say that I wasn’t really planning on making these little treats.
At the end of the week I often have leftovers in my kitchen, fridge and pantry.
And I just can’t throw anything away when it comes to food. So I always try to turn them into another delicious and surprising meal or treat in the weekend.
Whether it is a breakfast, lunch, dinner or just a little afternoon snack.
Zero Waste
I am always able to whip something up.
So how did I come up with the idea of this brie and apple tart recipe then?
Well I kneaded a portion of pie dough that I made from scratch that day.
I wanted to make a couple of sweet apple and dulce de leche pies. However at the end of my baking adventure, I still had some dough left.
I put it in another pie tin and baked an extra empty pastry shell with it.
Once it was cooled off, I put it in my pantry under a clean kitchen towel for later.
Easy Apple Tart Recipe with Baked Brie
So what about a delicious filling?
I took a sneak peak in my fridge and uncovered half a chunk of creamy brie cheese. And because I was working with apples for my dulce de leche tartlets anyway, I nicked a couple of slices of that as well.
Sliced apple, fresh thyme and brie cheese. Classic combination but a delicious one. And I bet that this brie and apple tart recipe is great as a starter!
Do you love cooking with brie cheese?
Then you should also check out my red onion soup with brie!
Enjoy!
Easy Brie & Apple Tart Recipe
A delicious appetizer and a veggie lunch idea!
- 1 apple diced
- 1 apple sliced
- 3,5 oz brie (100 g), sliced
- 1 ½ cup pastry flour (185 g)
- 4,5 oz unsalted butter (125 g), ice cold and diced
- 1 tsp caster sugar
- 4 sprigs fresh thyme chopped finely
- pepper
- salt
-
Add the flour, sugar and butter to a blender.
-
Blend into a dry crumble. Then add 3 tablespoons of ice cold water.
-
Blend until you get a moist dough. Add extra flour if the dough is too wet. Add a little water if it is too dry. The dough shouldn't be too sticky.
-
Transfer it to a lightly floured surface. Knead the dough for a minute. Then wrap it up in cling film and let it rest at room temperature for at least 45 minutes. Then roll the dough out thinly and coat 4 small tartlet tins with it.
-
Blind bake the pastry shells in a preheated oven at 356°F (180°C) for 10 minutes until the bottom is more or less cooked through. Leave the oven on. Let the shells cool a little at room temperature. Then divide the diced apple over the pastry shells. Season with pepper, salt and the thyme.
-
Divide the sliced cheese and apple over the pastry shells.
-
Bake the tartlets in the hot oven at 356°F (180°C) for another 10 minutes until the brie has melted nicely. Let the tartlets cool at room temperature for 5 minutes. Then take them out of their tins, and put them onto plates. Serve lukewarm.
