nutritional information

Per Tartlet:

  • Calories: 79
  • Protein: 2 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 5 g
  • Cholesterol: 5 mg
  • Sodium: 65 mg

Miniature Tartlets with Walnuts, Brie and Grape Salsa

Miniature Tartlets with Walnuts, Brie and Grape Salsa

Makes 48 tartlets

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
  1. 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.
  2. Meanwhile, in small bowl, mix to-gether scallion, vinegar, oil, rosemary, garlic and pepper. Add chopped grapes and mix well.
  3. 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.
  4. 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.
June 2000

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