Brie, Basil and Sun-Dried Tomato Tartlets

Name: Brie, Basil and Sun-Dried Tomato Tartlets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Argentine
Ingredients: 450 g shortcrust pastry (or pie pastry); 4 eggs; 150 ml milk; 6 scallions (spring onions), chopped; 2 tbsp fresh basil, chopped; 175 g brie, in cubes; 100 g sun-dried tomatoes, chopped; Salt and pepper, to taste

⏱ 50 min in total🔪 20 min prep🍳 30 min cooking🍽 6 portiesEasy

Small tartlets with a crisp shortcrust base and a creamy filling in which the brie melts and the sun-dried tomatoes give up their concentrated sweetness. Ideal as a starter, for a brunch or on an elegant sharing platter.

Do not cut the rind off the brie. The white layer is edible and it is what holds the cubes together while they bake: without it the cheese melts into an even layer and stops registering as a separate ingredient.

Ingredients

Measurements

🍽 6 servings

450 g shortcrust pastry (or pie pastry)
4 eggs
150 ml milk
6 scallions (spring onions), chopped
2 tbsp fresh basil, chopped
175 g brie, in cubes
100 g sun-dried tomatoes, chopped
Salt and pepper, to taste

Method

1
Line a 12-hole muffin or tartlet tin with discs of pastry 10 cm across.
2
Beat the eggs with the milk, salt and pepper. Stir in the chopped scallions and basil.
3
Divide the liquid mixture between the tins and distribute the cubes of brie along with the sun-dried tomatoes over the top.
4
Bake at 180 °C for 20 minutes, or until the filling is set and the pastry looks golden.