Sweet and cheesy puff pastry tarts – say no more and send a couple more my way! These baked brie pastry tarts are such a lovely munch for dinner parties during the holidays. The natural creaminess of brie cheese makes it such a well-loved choice of cheese and is exceptional when you bake it till gooey. Having baked brie in puff pastry is like the ultimate comfort food to serve. My favourite part though is that irresistible sweetness from the caramelised onion chutney base and the drizzle of honey on top! I mean, baked brie and honey is an iconic combo already and chucking them into puff pastry with a scoop of sweet chutney just takes it all to another level.
The best news is that this recipe is so easy and simple to make. It would literally take just 30 minutes from start to finish, in which the majority of the time is oven cooking time so it’s really just 10 minutes of work maximum. With some pre-made puff pastry sheets and a jar of ready-made chutney, this baked brie in puff pastry recipe is simply a matter of assembling everything together and putting it into the oven to bake.
To be fair, fruit jam would probably make a more classic combo but, personally, I’m not the biggest fan of fruit jams (or anything fruity as a matter of fact). I find this sweet onion chutney makes a lovely alternative and everyone loves it too. But by all means, feel free to swap it with fruit jam if you prefer – the likes of apricot or raspberry jam would work quite well.
How to make Baked Brie in Puff Pastry
- Ready-made Puff Pastry Sheet
- Brie Cheese
- Caramelised Onion Chutney
Make sure your oven is preheated and has reached 200C before putting the puff pastries into the oven. Pastries are a delicate thing and you must cook them at a high temperature so that they could puff up nicely.
Do not overstuff your pastry with too much chutney or cheese. The pastry will puff up during the baking process and the chutney may start spilling out. I find a heaped teaspoon of chutney is enough per pastry tart.
Last but not least, a little touch of rosemary on top helps to add a beautiful aroma to the pastries. I’d say it’s optional but it helps to cut through the sweetness from both the chutney and honey, as well as cutting through the richness from the cheese. Using fresh rosemary is highly recommended as dried rosemary doesn’t have as much aroma and flavour. Simply pluck the needles out from a fresh rosemary sprig.
Baked Brie Pastry Tarts with Honey & Chutney
- Mini Tart Baking Tray
- 1 sheet Puff Pastry (180g)
- 200 g Brie Cheese cubed
- 8 heaped tsp Caramelised Onion Chutney
- Fresh Rosemary Needles
- Preheat oven to 200°C.
- Divide puff pastry sheet into eight equal squares. Slot into a greased mini tart baking tray.1 sheet Puff Pastry (180g)
- Fill each tart with 1-1½ tsp of chutney, then top with a cube of cheese.8 heaped tsp Caramelised Onion Chutney, 200 g Brie Cheese
- Briefly drizzle some honey over the cheese and top with a pinch of rosemary – about 2-3 needles per pastry.Honey, Fresh Rosemary Needles
- Bake for 15-20 minutes until golden and the puff pastry has been cooked through.
- Rest for 5-10 minutes before removing from the baking tray.
- Make sure your oven is preheated and has reached 200C before putting the puff pastries into the oven so that they could puff up nicely under a high temperature.
- Do not overstuff your pastry with too much chutney or cheese. The pastry will puff up during the baking process and the chutney may start spilling out.
- Using fresh rosemary is highly recommended as dried rosemary doesn’t have as much aroma and flavour. Simply pluck the needles out from a fresh rosemary sprig.
- Fancy switching things up a bit? Why not try swapping the sweet chutney with fruit jam (e.g. apricot or raspberry jam)!
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