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.
