These tartlets were a beautiful discovery.
I served them as an appetizer. I just made a small change to the original ingredients by adding the eggs.
They were tasty, but I realized that if you are greedy on the brie then they’ll be dry.
I shouldn’t have Balsamic Vinegar according to Dr. Mozzi, but I figured that a drizzle won’t hurt.
Gifts I have received and that I will always cherish and keep. And thank you all for believing in me and this blog.
Sussy’s Granny: she hand made a bag (polka dots), a bag to transport a cake tray and an apron with D on it (looks like the masterchef apron)
Martino and Cosimo’s: Eat Parade (tv food and wine show) the book by Bruno Gambacorta. The book has their dedication and his autograph and dedication too.
Tip: when you buy a Balsamic Vinegar, read very well the label. Always buy the ones that don’t contain colourant and additives. They may cost a lot but believe me they’re worth the price. The real Balsamic Vinegar has a dense consistency and a drizzle or just a drop is enough to turn a simple dish into a gourmet. Experiment on meat, salad, strawberries and why not on ice-cream.
Photos: Susanna Clerici
Roasted tomato and brie tartlets
By June 5, 2012Published:
- Yield: 4 Servings
- Prep: 30 mins
- Cook: 60 mins
- Ready In: 1 hr 30 mins
Roasted tomato, brie and balsamic vinegar in an almond tartlet
- 8 cups Almond flour
- 1 tsp Salt
- 1/2 cup Grapeseed oil
- 4 bsp Water
- 2 Eggs
- Rosemary a pinch, chopped
- 2 bunches Cherry tomatoes
- 12 slices Brie Cheese
- bunch Basil fresh
- 1 1/2 tbsp Balsamic Vinegar
- Beat the eggs and add the water and oil. In a separate bowl mix the almond flour, salt and rosemary. Then combine the mixtures and mix very well.
- Grase with butter or margarine 4 tartlet pans.
Divide the dough in half, than divide each hal into half again, So you have 4 equal parts of dough.
- Turn the oven to 180°C.
Press the dough in the tartlet pans. Bake for 15 minutes. Don't turn off the oven.
- Remove and cool for 15 minutes. Then put the tarts into the fridge for 30 minutes (this should help to remove them from the pan, I really had some trouble though).
- Cut each tomatoes in 4. Put them in a big bowl and add the oil. Roast them for 30 minutes.
- Once you remove the tarts from the pan put them up right on a baking sheet. Fill them with 3 slices of brie each (you can abound), the tomatoes.
- Put them in the oven for 10 minutes (until the brie is melted).
- Remove from the oven, drizzle each with half tablespoon of Balsamic vinegar and add on top a big bunch of chopped basil.
- Course: Appetizer
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