Description
This elegant Garden Party Baked Brie Tart features a creamy wheel of brie wrapped in buttery puff pastry, baked to golden perfection, then topped with sweet honey, crunchy pistachios, and vibrant edible flowers for a stunning appetizer that’s perfect for entertaining.
Ingredients
Scale
Pastry & Cheese
- 1 sheet puff pastry, thawed
- 1 wheel of brie (6–8 oz), rind on
Toppings & Garnishes
- ¼ cup honey, plus more for drizzling
- ¼ cup chopped pistachios
- Edible flowers (like pansies, violets, marigolds)
- Fresh thyme or mint for garnish (optional)
Other
- 1 egg (for egg wash)
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the puff pastry: Roll out the thawed puff pastry slightly on a lightly floured surface to create a larger base. Then place the wheel of brie in the center of the pastry sheet.
- Wrap the brie: Carefully fold the pastry edges over the brie, pleating the sides slightly to secure it, but leave the top partially open so the cheese is visible and can melt beautifully during baking.
- Apply egg wash: Beat the egg and brush it evenly over the puff pastry surface to give it a glossy, golden finish once baked.
- Bake the tart: Place the prepared tart on the lined baking sheet and bake in the preheated oven for 20 to 25 minutes or until the puff pastry is golden brown and puffed up around the cheese.
- Add honey and pistachios: Remove the tart from the oven while still warm. Drizzle with additional honey to add sweetness and sprinkle chopped pistachios on top for crunch and a nutty flavor.
- Garnish and serve: Just before serving, decorate the tart with fresh edible flowers and optionally fresh thyme or mint to give it a fresh, garden-inspired appearance and flavor boost.
Notes
- Ensure the puff pastry is thoroughly thawed before rolling to avoid tearing.
- You can serve this tart slightly warm or at room temperature for the best texture and flavor.
- Edible flowers add visual appeal but make sure they are pesticide-free and edible.
- For a nut-free version, omit the pistachios or substitute with seeds like pumpkin seeds.
- Brush the pastry edges carefully with egg wash to achieve a rich golden color without dripping onto the baking sheet.
