If you like easy and impressive, this one is for you! Crispy mini tartlets filled with juicy cherry tomatoes and creamy brie and provolone baked to a crisp.

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Mini tarts are always fun when you have left over dough or just want to try something new without the commitment to huge portions.

I started making tarts in general because they made me feel like a winning baker in the kitchen. The crust is always simple and the filling is optional. Today I felt like making a simple tomato and cheese tart. Something about the crispy dough, salty cheese and juicy tomato really felt right today. I also didn’t feel like going the difficult route.

For this recipe I used pre made pie crust that come rolled and frozen. Its easy, consistent, and reliable. It also adds a hour and a half back into my day. Try these out and let me know what you think!

INGREDIENTS

• 2 Pre-Made Pie Crust, cut into circles
• 6oz Brie
• 12 Cherry Tomatoes, quartered
• 1c Shredded Provolone
• Salt
• Pepper
• Herbs de Provence, seasoning
• Non-stick cooking spray
• Egg+ 1tsp water, mixed

DIRECTIONS

• UNROLL PIE CRUST: Unroll premade pie crust. 1 Crust makes 6 tartlets. Flour surface and lay dough out. Cut 6 circles out of each pie crust (big enough to fit in cupcake or doughnut pan)
• LAY DOUGH: Press dough lightly into well greased doughnut pan.
• POKE HOLES: Poke holes around the corners and center. Bake at 350 for 10 minutes.
• Once removed from oven and cooled brush with egg wash ( Egg+ water)
• Fill bottom of tartelettes with brie add in 1 cherry tomato per tart. Season tomato with salt, pepper, and herbs de provence. Top with provolone cheese.
• Bake at 375 for 15 minutes. Till tartlets are golden brown and the cheese is bubbly.
• Allow to cool before removing from pan.