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Tomato and Brie Tart

Tomato and Brie Tart with Frisée Salad

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Inspired by her mother’s tomato tart, Chef Laura has been making a similar dish for herself for years, piling tomatoes, garlic, and caramelized onion onto homemade pastry dough. In this easy-to-make-at-home version, sweet Vidalia onion and plum tomatoes are scattered over individual puff pastry squares topped with Parmesan and Brie, then baked until golden. A salad of curly frisée, crunchy almonds, and roasted haricots verts is tossed in a Champagne vinaigrette for the perfect accompaniment to the buttery dough and rich cheese.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 830
  • Protein 25g
  • Total Carb 50g
  • Total Fat 63g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • parchment paper
    • 1
    • parchment paper
  • sliced almonds
    • 2 tablespoons
    • sliced almonds
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce
  • frisée
    • 3 ounces
    • frisée
  • Brie cheese
    • 2 ounces
    • Brie cheese
  • haricots verts
    • 6 ounces
    • haricots verts
  • plum tomato
    • 4 ounces
    • plum tomato
  • sugar in the raw
    • 1 packet
    • sugar in the raw
  • puff pastry squares
    • 2
    • puff pastry squares
  • shredded Parmesan cheese
    • 2 ounces
    • shredded Parmesan cheese
  • Vidalia onion
    • 1
    • Vidalia onion
  • parsley
    • 1/8 ounce
    • parsley
  • oregano
    • 1/8 ounce
    • oregano

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 2 baking sheets
  • 12" large pan

Allergens

Soy, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 400°F. Rinse all produce. Trim and discard ends of haricots verts (line up the ends to cut them all together!), then halve. Halve tomato lengthwise, scoop out and discard seeds, and thinly slice lengthwise into strips. Thinly slice Brie and arrange in an even layer on a plate. Refrigerate until ready to use. Peel onion, halve, and thinly slice. 

  2. Bake Crusts

    Bake Crusts

    Line a baking sheet with parchment paper. Arrange puff pastry squares on parchment, spacing apart. On a separate baking sheet, arrange tomato strips on 1 half, and haricots verts on the other half. Drizzle ½ tablespoon olive oil over vegetables and toss to coat. Bake pastry and vegetables until pastry puffs up and vegetables begin to blister, 10 minutes. Set baking sheets aside.


  3. Caramelize Onions

    Caramelize Onions

    While pastry and vegetables bake, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add onion. Cook, stirring frequently, until light brown and softened, 5 minutes. Add sugar and 3 tablespoons water. Reduce heat to medium. Cook, stirring continuously, until onions are golden brown and water has evaporated, 3 minutes more. Season with ¼ teaspoon salt and pepper. Set aside to cool.

  4. Make Herb Oil

    Make Herb Oil

    Finely chop oregano and parsley leaves, discarding stems, and place in a large bowl. Slowly whisk in 3 tablespoons olive oil. Season with ⅛ teaspoon salt and pepper as desired. Set aside.

  5. Finish Tarts

    Finish Tarts

    Remove Brie from refrigerator and arrange on crusts, leaving a ¼-inch border. Divide caramelized onions between tarts, then top with half of roasted tomatoes, reserving remainder for Step 6. Sprinkle over Parmesan. Spoon 1 tablespoon herb oil evenly over tarts, reserving remainder. Bake tarts until golden, 5-7 minutes.

  6. Plate Tomato and Brie Tarts

    Plate Tomato and Brie Tarts

    While tarts bake, whisk Champagne vinegar into bowl with herb oil. Trim off ½ inch of dark green tops of frisée and trim and discard tough stem. Tear into bite-size pieces and add to bowl with dressing. Add lettuce, almonds, haricots verts, and remaining roasted tomatoes to bowl and toss to coat. Serve tomato and Brie tarts alongside frisée salad. Bon appétit!

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