Miniature Tartlets with Walnuts, Brie and Grape Salsa
Here it pays to seek out a high-quality Brie, such as an imported French varietyit should have a soft consistency without being runny. Once a wheel of Brie is cut, it will not mature further, so an under-ripe cheese will stay that way.
1 cup seedless red grapes, halved
¼ tsp. coarse (kosher) salt
2 Tbs. finely chopped scallion (green part only)
1 Tbs. balsamic vinegar
2 tsp. walnut oil
¼ tsp. chopped fresh rosemary
¼ tsp. minced garlic
⅛ tsp. freshly ground pepper
48 miniature savory pastry shells (1 ½-inch diameter)
½ cup walnuts, finely chopped and toasted
8 oz. Brie, rind removed
- Preheat oven to 300F. In food pro-cessor, combine grapes and salt and pulse until grapes are coarsely chopped. Transfer to fine-mesh sieve and let stand at least 10 minutes to drain.
- Meanwhile, in small bowl, mix to-gether scallion, vinegar, oil, rosemary, garlic and pepper. Add chopped grapes and mix well.
- To assemble, place pastry shells on baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie and 1/2 teaspoon grape salsa (use fork to add salsa to avoid getting too much liquid). Bake just until Brie begins to melt, about 5 minutes. Do not overbake. Serve immediately.
- Do ahead: The grape salsa can be made up to 1 day ahead and refrigerated, but do not add walnut oil until ready to assemble. The tarts can be partially as-sembled with the walnuts and Brie up to 6 hours in advance. Add salsa up to 30 minutes ahead. Bake as directed.
Makes 48 tartlets