Brie Tartlets with Grape-Pecan Compote
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 32 baskets
Complexity: easily
Quantity: 32 baskets
Nutritional value per serving:
Calories 452, total fat 18 G., saturated fats 7 G., proteins 14 G., carbohydrates 59 G., fiber 3 G., cholesterol 28 mg, sodium 662 mg, sugar 5 G.
Calories 452, total fat 18 G., saturated fats 7 G., proteins 14 G., carbohydrates 59 G., fiber 3 G., cholesterol 28 mg, sodium 662 mg, sugar 5 G.
Baked Brie in a filo pastry tartlet will be a favorite at any party, as the perfect combination of a gooey, creamy filling and a crisp, crisp base never fails to impress. For a modern twist, prepare it in bite-sized mini tartlets. Bake the Brie in store-bought filo pastry cups (much easier than making your own) and top each serving with a delicious red grape and pecan compote. To save time, you can make the compote a day ahead.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups small red grapes
- 1 tbsp. vegetable oil
- 1/4 cup pecans
- 1 tbsp freshly squeezed lemon juice + 1 tsp lemon zest
- 1 circle of brie cheese weighing 220 g.
- 2 x 50g packages of mini filo pastry tartlets (about 30 pcs.)
- Coarsely ground black pepper
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Recipes with similar ingredients: tartlets, filo dough, Brie cheese, pecans, grape
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Toss the grapes with vegetable oil on a rimmed baking sheet. Bake, stirring once, until the grapes burst and are very soft, 25-30 minutes.
- Meanwhile, spread the pecans on a second baking sheet and bake until deep golden brown, 10-12 minutes. Let cool, then finely chop.
- Using a slotted spoon, transfer the grapes to a small, shallow bowl, reserving the oil on the baking sheet. Add the lemon juice, zest, and a pinch of salt; set aside to cool completely, then stir in the toasted nuts. The compote can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.
- Trim just the very edges of the Brie wheel to create a rough square (it's okay if some rind remains in the corners), then cut the cheese into 30 cubes. Place one cube in each filo pastry tartlet and arrange them on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
- Spoon a little compote into each tartlet and sprinkle with black pepper. Serve warm.
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