Holy Smokes These Things are Awesome!

I have two events which seem unrelated, yet have come together in perfect serendipity.  

  1. Event 1: the ripening of the grapes.  We have veils of black monukkas on our vines.  
  2. Event 2: a vintner’s dinner ride we’re doing this weekend.

And so I needed to try some different recipes.  

I think my favorite thing about this recipe is that I could walk out my door and pick everything I needed, except the tartlet pastry.  Oh god, what I’d give for a pastry tree.  Heck I’d have a whole orchard.

Anyway, so I did a test run of these tartlets and I have to say I was skeptical.  A savory recipe with something as sweet as black monukkas?  And onions?  and rosemary?  wpid-20150817_212038.jpg

These are a total home run.  I can’t describe how crisp and fresh they tasted.  The flavor combination was bowl-licking worthy.  I ain’t ashamed.

Anyway, enough of all that.  Behold, I give you: Brie Tartlets wtih Grape Relish

Brie Tartlets with Grape Relish
Serves 8
A sweet and savory appetizer that is easy to throw together.
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Cook Time
30 min
Total Time
45 min
Cook Time
30 min
Total Time
45 min
  1. 1/4 cup chopped walnuts
  2. 1/2 (15 oz) package refrigerated piecrusts (I found that the Pepperidge Farm Puff Pastry cups worked perfectly)
  3. 1/2 (8-oz) Brie round, rind removed.
  4. 3/4 cup seedless red grapes, chopped
  5. 1 green onion, minced (I used some Egyptian Walking Onions from the yard -- so delish)
  6. 11/2 teaspoon balsamic vinegar
  7. 1 teaspoon chopped fresh rosemary
  8. 1/4 teaspoon freshly ground pepper
  1. Place walnuts in a single layer on a baking sheet. bake at 350 for 8 to 10 minutes or until lightly toasted and fragrant. Increase oven temperature to 425.
  2. Unroll piecrust on a flat surface. Cut into 24 rouns using a 2-inch round cutter. Press rounds into bottoms of ungreased miniature muffin cups. Prick bottom of dough with a fork. (Or just do like me and bust out your Pepperidge Farm puff pastry cups, pour a glass of wine, and bake those puppies like the box says.)
  3. Bake at 425 for 6 to 7 minutes or until golden. remove from pans, and cool on a wire rack 15 minutes. Reduce oven temperature to 300.
  4. Meanwhile, cut Brie into 24 pieces. Stir together grapes and next 4 ingredients.
  5. Arrange pastry shells on a baking sheet. Place 1 Brie piece in each pastry cup; sprinkle Brie pieces evenly with toasted walnuts.
  6. Bake at 300 for 4 to 6 minutes or just until cheese begins to melt. Top tarts evenly with grape mixture. Serve immediately.
  1. These are totally do-able in a Dutch Oven. I would use one of the rectangular 9 x 13 ones, inverted, which is how I plan to do them on wagon rides.
  2. For the pastry, I'd do the cups in advance and then do the rest of the baking and whatnot (steps 5 and 6) on site.
Red Mountain Trails http://www.redmountaintrails.com/
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