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.

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. chef mimi April 27, 2018 at 7:24 AM - Reply

    Oh no, not again! My garden is just destroyed because of an extremely late freeze. It’s been an odd weather year!

    • chef mimi April 27, 2018 at 3:13 PM - Reply

      Oh my goodness!

  2. Frank Fariello April 27, 2018 at 7:56 AM - Reply

    These look absolutely adorable, especially with those little sprigs of .. mint, I suppose?

    • chef mimi April 27, 2018 at 8:01 AM - Reply

      Mint leaves with a bit of frost bite on them! thanks.

  3. Jill Barth April 27, 2018 at 8:30 AM - Reply

    Oh yum! Anything Spring is so tempting right now!

    • chef mimi April 27, 2018 at 3:13 PM - Reply

      Yes. We need the change!

  4. Jovina Coughlin April 27, 2018 at 8:49 AM - Reply

    So attractive.

    • chef mimi April 29, 2018 at 6:38 PM - Reply

      Thank you! And I’m never against an easy presentation.

  5. Tasty Eats Ronit Penso April 27, 2018 at 8:52 AM - Reply

    Can’t beat the delicious combination of crunchy pastry with warm cheese and fruit chutney. Interesting cheese. I’ll look for it.

    • chef mimi April 27, 2018 at 3:13 PM - Reply

      I found it at Murray’s! Now I know they have a storefront!

  6. jenniferguerrero1 April 27, 2018 at 9:37 AM - Reply

    Trying these! They’d be too cute for brunch!

    • chef mimi April 27, 2018 at 3:12 PM - Reply

      And so easy!

  7. Marie April 27, 2018 at 5:33 PM - Reply

    So adorable and so tasty looking too!

    • chef mimi April 27, 2018 at 10:53 PM - Reply

      Thank you Marie!

  8. Jack & Barbra Donachy April 27, 2018 at 6:38 PM - Reply


    • chef mimi April 29, 2018 at 6:37 PM - Reply

      Thanks so much!

  9. Gerlinde April 27, 2018 at 9:37 PM - Reply

    I have to look for these little phyllo tartlets . What a great appetizer. It’s cold and windy here in sunny California.

    • chef mimi April 27, 2018 at 10:53 PM - Reply

      It’s been such an odd spring in the US and Europe!

  10. David April 27, 2018 at 11:30 PM - Reply

    So cute! Never would have thought to combine strawberries and Brie!

    • chef mimi April 28, 2018 at 7:58 AM - Reply

      Thanks so much David.

  11. Chica Andaluza April 28, 2018 at 3:59 AM - Reply

    They look so beautiful. Delicious at any time of year!

    • chef mimi April 28, 2018 at 7:57 AM - Reply

      That’s so true!

  12. Megala April 28, 2018 at 6:15 AM - Reply

    Wow ! Tartlets are almost too beautiful to eat !!

    • chef mimi April 28, 2018 at 7:57 AM - Reply

      Thank you Megala!

  13. chezlerevefrancais April 28, 2018 at 8:27 AM - Reply

    These are so gorgeous Mimi and I love the chutney too!

    • chef mimi April 28, 2018 at 8:54 AM - Reply

      Thank you!

  14. Jeff the Chef April 28, 2018 at 10:44 AM - Reply

    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.

    • chef mimi April 28, 2018 at 10:52 AM - Reply

      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!!!

  15. Susan (@savoringtime) April 28, 2018 at 2:52 PM - Reply

    How pretty they are and I would love to find that cheese you used although I love Brie too. Perfect for entertaining!

    • chef mimi April 29, 2018 at 6:45 AM - Reply

      Brie is wonderful, especially when I can find unpasteurized Brie.

  16. Elaine @ foodbod April 29, 2018 at 10:44 AM - Reply

    Oh my goodness, any time of year!!!
    I don’t like the typical chutneys full of sugar, but your savoury one sounds great :)

    • chef mimi April 29, 2018 at 3:29 PM - Reply

      I’ve never put sugar in mine. I let the fresh and dried fruits be the sweetness.

  17. chef mimi April 29, 2018 at 3:28 PM - Reply

    You’re just going to have to make it!

  18. Kelly, RD April 29, 2018 at 3:47 PM - Reply

    So simple! I love balsamic and strawberry and you can’t beat that combination with cheese! Looks so pretty too!

    • chef mimi April 29, 2018 at 6:37 PM - Reply

      Thanks so much Kelly!

  19. chef mimi April 29, 2018 at 6:37 PM - Reply

    Thank you!

  20. Sherry Mackay April 29, 2018 at 7:35 PM - Reply

    these look very pretty. and i do love a fruit chutney. cheers sherry

    • chef mimi April 29, 2018 at 7:55 PM - Reply

      Thank you Sherry!

  21. chef mimi April 29, 2018 at 7:55 PM - Reply

    Bill – I’d forgotten to highlight the link to the strawberry onion chutney – now you can find my recipe for it!

  22. Fran @ G'day Souffle' April 30, 2018 at 3:44 AM - Reply

    Now you’re talkin’! These sure do look delicious and sort of ‘unusual’- right up my alley!

    • chef mimi April 30, 2018 at 7:10 AM - Reply

      Thank you Fran! Haven’t seen you for a while.

  23. Debbie Spivey April 30, 2018 at 6:42 AM - Reply

    These are so pretty!!

    • chef mimi April 30, 2018 at 7:09 AM - Reply

      Thanks Debbie!

  24. chef mimi April 30, 2018 at 7:10 AM - Reply

    I really like that they’re bite sized and ready to eat!

  25. StefanGourmet April 30, 2018 at 12:14 PM - Reply

    LOL. These baked brie tartlets that don’t contain brie and have not been baked look great :-)

    • chef mimi April 30, 2018 at 12:14 PM - Reply

      And, you’re welcome!!!

  26. Greg Henry (@sippitysup) April 30, 2018 at 6:58 PM - Reply

    Truly beautiful. GREG

    • chef mimi April 30, 2018 at 8:53 PM - Reply

      THANK YOU!!! Didn’t mean to be all caps…

  27. Debra April 30, 2018 at 9:25 PM - Reply

    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!

    • chef mimi May 1, 2018 at 6:58 AM - Reply

      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.

  28. Tandy | Lavender and Lime May 2, 2018 at 12:16 AM - Reply

    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 :)

    • chef mimi May 2, 2018 at 6:51 AM - Reply

      Thank you! Do try to find that cheese!

  29. Emma May 4, 2018 at 9:15 PM - Reply

    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.

    • chef mimi May 4, 2018 at 9:35 PM - Reply

      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!

  30. FrugalHausfrau May 5, 2018 at 3:26 AM - Reply

    This would be so gorgeous for a party! Those flavors!!! :)

  31. ingoodflavor May 10, 2018 at 2:00 PM - Reply

    These are adorable! I love the flavor combination and how easy they are to make! They are perfect for party and unexpected guests.

    • chef mimi May 10, 2018 at 3:19 PM - Reply

      Definitely! Thanks.

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