There’s this fun tapas bar in our town that I love. Sometimes my friends and I hit it up (and by sometimes, I mean whenever a new Twilight movie comes out) where we all have girly cocktails and split an appetizer or two. One of the tapas bar's best appetizers is a “Baked Brie Tart.” And it is uh-mazing!
But, being the mom that I am, I rarely go out to bars…even classy tapas ones.
Side Note: Telling people you went to a tapas bar is always fun because most people think you said “topless bar.” My mother-in-law gave me some really confused looks when I was telling her about it this past weekend. :)
Anyhow, since I can’t always go out to get the yummy baked brie tart, I decided to make it at home!
Take 4 sheets of phyllo dough, brush each sheet with butter. Then fold each sheet in half, horizontally. Brush the top half of each sheet with more butter. Layer the sheets on top of each other and place them in a small round-ish pan that has been greased with cooking spray (or more butter!) I used my oval ramekin.
Tip! Phyllo dough is delicate and can easily get brittle. While you're working, keep the sheets you aren't using covered with a damp cloth. Working with one sheet at a time is usually all I can manage without having it fall apart.
Inside the ramekin, place your brie wedge. I had to cut mine up so it would fit properly. :)
Now, many people swear that leaving the white, slightly powdery, rind on the brie is the proper way to eat it. I, however, highly dislike the taste and so I slice it right off. But it's up to you. Do what makes you happy.
Now, cover the brie in four more sheets of phyllo dough that have been buttered, folded in half, their top half buttered and then stacked upon each other. So essentially, it's like having 8 layers of phyllo dough on the bottom and on the top.
Brush the dough with more butter and roll the edges up and press them together.
Bake in the oven at 375 for about 15-20 minutes or until golden brown.
Oh I wish I had a photo of it right out of the oven...it was so puffy and pretty!
In a skillet or saucepan, combine 1/2 c. red wine, pecans, grapes and honey.
The grapes sound like they'll be totally weird but I promise with all my heart that they're like the icing on the cake for this dish.
Bring to a boil and allow the wine to reduce and get gloriously thick.
Then just spoon your sauce over the baked brie.
You can also drizzle a bit of honey over the top at this point.
Okay, terrible photo but just look at how gooey that cheese is inside!
It's like a molten chocolate cake but with cheese instead. :)
Pile it all up on a cracker and enjoy!
Y'all simply must try this. Make it for a special date night in with your lover.
Baked Brie Tart (printable recipe)
Serves 4-8...depending on how far off dinner is!
1 wedge of brie cheese, rind removed...or not
8 sheets of phyllo dough (thawed)
6 tbsp. melted butter
1/2 c. red wine
1/4 c. chopped pecans
1/3 c. sliced seedless grapes
1 tbsp. honey
More Honey (optional)
Brush half of each sheet of phyllo dough with butter. Fold in half horizontally. Brush with more butter. Repeat until you have four "half" sheets. Stack all four sheets on top of each other. Place in a large, lightly buttered, ramekin.
Cut the brie to fit inside the ramekin. Stuff it in there if you have to. Brush the remaining sheets of phyllo dough with butter, giving them the same treatment as the first four. Once they're all buttered and stacked, place them on top of the brie inside the ramekin. Fold and crimp the edges together to seal in all the cheese.
In an oven preheated to 375 - baked the brie tart for 15-20 minutes or until golden brown.
While the brie is baking, combine wine, grapes and pecans in a skillet or saucepan. Bring to a low boil and maintain until the wine has reduced down and become slightly syrup-like.
Remove the brie from the oven. Drizzle with honey, if desired. Top with the wine sauce.
Serve promptly with crackers and enjoy!