Springtime Baked Brie Tartlets
Blogging is so
addicting fun for me, that posts are scheduled months ahead. But as a result, when I come across something new that I must make ASAP, posts get pushed back, which is exactly what happened to these baked brie tartlets.
I wanted to make them last Christmas, but now here it is April. Instead of postponing them until the following Christmas, I decided to make a springtime version. I mean, why not? Warm cheese isn’t only for winter holidays. And instead of cranberry chutney or some similar festive variety, I’m using strawberry onion chutney.
If you’re not familiar with cooked fruit chutneys, they are different from compotes in that there are savory components. My favorites to use are combinations of onion, garlic, and ginger. The resulting flavor profile includes a bit of zing, as well as sweetness.
Recently on Instagram, I saw a cheese board from Murray’s Cheese in New York City, and I asked about a certain beautiful, orange-rinded cheese. Turns out it’s called Brebisrousse D’Argental, a sheep milk cheese from Lyon, France.
I thought the orange rind and white paste would be beautiful paired with the strawberry chutney.
Just for the ease of preparing these tartlets, I purchased pre-baked phyllo cups. You just fill and serve, and they’re basically a one-bite size.
Springtime Baked Brie Tartlets
1 package (15) phyllo tartlets
Cheese of choice that melts easily, like Brie, Fontina, or Raclette
Strawberry chutney, or choice of zingy condiment
Good balsamic vinegar
Place the tartlets on a microwave-safe serving dish. Fill them about halfway with the cheese you’re using. Gently warm the cheese, using a low-strength microwave setting.
Add some of the chutney, and then top with a few drops of balsamic vinegar.
And you’re done.
I know I called these baked brie tartlets, but baking isn’t necessary, since all you have to do is warm the cheese. I also didn’t actually use Brie…
Now I get to have friends over and finish up this amazing cheese that I just discovered! Yes, it melts well, but it’s also good as-is!
Get creative with this kind of tartlet. You can choose your cheese, as I did, and also choose your condiment. There are so many available for purchase these days – from apricot to tomato chutneys.
It’s so cold here in London these are perfect right now! Delicious :)
Oh no, not again! My garden is just destroyed because of an extremely late freeze. It’s been an odd weather year!
I’ve had to turn my heating on again – only 17C/62F in the house! Brrrr. And rain, rain, rain. Last weekend it was mid 20s and I needed suncream!
Oh my goodness!
These look absolutely adorable, especially with those little sprigs of .. mint, I suppose?
Mint leaves with a bit of frost bite on them! thanks.
Oh yum! Anything Spring is so tempting right now!
Yes. We need the change!
Thank you! And I’m never against an easy presentation.
Can’t beat the delicious combination of crunchy pastry with warm cheese and fruit chutney. Interesting cheese. I’ll look for it.
I found it at Murray’s! Now I know they have a storefront!
Good to know! :)
Trying these! They’d be too cute for brunch!
And so easy!
So adorable and so tasty looking too!
Thank you Marie!
Thanks so much!
I have to look for these little phyllo tartlets . What a great appetizer. It’s cold and windy here in sunny California.
It’s been such an odd spring in the US and Europe!
So cute! Never would have thought to combine strawberries and Brie!
Thanks so much David.
They look so beautiful. Delicious at any time of year!
That’s so true!
Wow ! Tartlets are almost too beautiful to eat !!
Thank you Megala!
These are so gorgeous Mimi and I love the chutney too!
Pre-baked phyllo cups! How dare you! Just kidding. I’ve never had a strawberry chutney, but somehow I know that if you parked a tray of these tartlets in front of me, I’d devour the entire thing. That cheese really is gorgeous.
I know, I understand, but they’re really high quality. It is rare that I take any shortcuts, but then my blog isn’t about high-end cooking, either. I used to get asked a lot about what to serve for hors d’oeuvres. People struggled over cooking everything, like stuffed mushrooms. Who hasn’t had a disgusting cold stuffed mushroom at a party?!! I’ve always said to just stick with cheese, breads, fruits, crackers, dried fruits, nuts, olives… No cooking involved!!! But these quickly little tartlets might be one exception to my approach. I do appreciate your humor!!!
How pretty they are and I would love to find that cheese you used although I love Brie too. Perfect for entertaining!
Brie is wonderful, especially when I can find unpasteurized Brie.
Oh my goodness, any time of year!!!
I don’t like the typical chutneys full of sugar, but your savoury one sounds great :)
I’ve never put sugar in mine. I let the fresh and dried fruits be the sweetness.
I LOVE the idea! And we have a Murray’s counter in one of our local groceries. Now to track down strawberry chutney, that could be a challenge. Thanks, Mimi.
You’re just going to have to make it!
Bill – I’d forgotten to highlight the link to the strawberry onion chutney – now you can find my recipe for it!
So simple! I love balsamic and strawberry and you can’t beat that combination with cheese! Looks so pretty too!
Thanks so much Kelly!
these look very pretty. and i do love a fruit chutney. cheers sherry
Thank you Sherry!
These tartlets are BEAUTIFUL, me and my kids like so much!! Thanks for sharing.
I really like that they’re bite sized and ready to eat!
Now you’re talkin’! These sure do look delicious and sort of ‘unusual’- right up my alley!
Thank you Fran! Haven’t seen you for a while.
These are so pretty!!
LOL. These baked brie tartlets that don’t contain brie and have not been baked look great :-)
And, you’re welcome!!!
Truly beautiful. GREG
THANK YOU!!! Didn’t mean to be all caps…
Truly lovely little treats! I must find these little shells and keep them on hand. I might not be quick to admit to a guest that I didn’t go to a lot of trouble making those little cups. LOL! They’re stunning!
Hahahahaha! They’re delicate, but not so much so they can’t be filled, and they’re bite-sized. Perfect for a sweet or savory treat.
I am glad to see I am not the only person who schedules posts well in advance. I shall look out for the Brebisrousse D’Argental when we are in France next year. Your tartlets look scrummy :)
Thank you! Do try to find that cheese!
Congratulations for being so organised with your posts, I’m the complete opposite. Though I need to be more like you. Anyway these tartlets look absolutely perfect.
Nah, there’s no right way to be. I’m old, I’ve been cooking a long time, i have lots of cookbooks, eaten at hundreds of restaurants, and am still inspired. Thank you!
This would be so gorgeous for a party! Those flavors!!! :)
These are adorable! I love the flavor combination and how easy they are to make! They are perfect for party and unexpected guests.