Stupid-Easy Recipe for Baked Brie Veggie Tart (#1 Top-Rated)


Satisfy your sweet tooth with this easy-to-make recipe for Baked Brie Veggie Tart.

1. Info for Baked Brie Veggie Tart

  • Cook Time: 1 hr
  • Total Time: 1 hr
  • Servings: 8
  • Calories: 547.45 kcal

2. Ingredients for Baked Brie Veggie Tart

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 sticks butter (firm and diced into bullion sized cubes)
  • 1 teaspoon salt
  • 1/2 cup ice water
  • 2 garlic cloves (minced)
  • 8 stalks asparagus (ends trimmed and chopped into 1” pieces)
  • 3/4 cup green peas
  • 12 ounces brie cheese (sliced into 1/4” slices)
  • freshly grated parmesan cheese (for garnish)
  • 1/4 cup honey (for garnish)

3. Directions:

  1. Special Equipment: KitchenAid® whisk attachment; 2 half sheet pans (or 1 large sheet pan); rolling pin; saute pan; sharp knife.
  2. Attach the whisk attachment to the KitchenAid® Artisan Stand Mixer. Add the flours, cubed butter and salt to the mixer bowl. Turn the mixer to speed 1 for thirty seconds, then increase to speed 4 for 1-2 minutes (or until butter cubes appear to be half of original size). Reduce speed to 2 and, with the mixer still running, slowly drizzle in the ice water at a rate of about one tablespoon every 2 seconds. Turn off the mixer (the dough will be very clumpy) and use one of your hands to gather all the dough together in the bowl, squeezing and pressing the dough while you work. Turn the dough onto a lightly floured surface and gather all the dough to create a ball. Then, using the heels of your hands, fold the dough in half towards you, and press down again. Continue this process 3 or 4 times, or until the dough can be shaped into a disc and butter flecks are still obvious. (Do not overwork the dough.) Form a disc, wrap the dough in plastic, and chill the dough while you prepare the fillings.
  3. Saute the vegetables. Heat a fry pan on medium high heat. Once hot, add butter and minced garlic. Saute the garlic until fragrant, about 1 minute, then add the chopped asparagus and the peas. Stir to evenly coat into the oil and garlic, then continue to cook for 2-3 minutes, stirring occasionally. Remove from heat.
  4. Preheat the oven to 425°F/218°C. Flour the countertop, cut the disc of dough into half, form it into a disc again, and then roll half of the dough into a large square. Trim the edges of the square (where most uneven) to create straight sides, then slice the square into four pieces. Place the squares of dough onto a baking sheet. At the center of each square, place the brie slices into a small circle being sure to leave 1” of space on all sides. (If you need to tear the brie slices into smaller pieces, do it.) Gently fold the pastry over the edge of brie (being sure to leave a center well exposed for filling with vegetables), pleating to hold it in. Then, cover the top of the brie with sauteed vegetables. Repeat the process with the other half of dough. Brush the exposed dough of all tarts with egg wash and generously grate parmesan cheese over each tart. Place trays (or tray) in a preheated oven and bake for 28-35 minutes, or until the crust is golden brown and the cheese is bubbling. Remove from oven and generously drizzle honey over the top of each tart. Serve immediately.


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