Puff pastry tartlets topped with creamy Brie, fruit preserves, pomegranate, and fresh herbs.
# Components:
→ Pastry
01 - 1 sheet thawed puff pastry
→ Cheese
02 - 150 grams (5 ounces) Brie cheese, rind removed and cut into 12 cubes
→ Fruit & Toppings
03 - 3 tablespoons raspberry or fig preserves
04 - 60 milliliters (1/4 cup) pomegranate seeds
05 - 2 tablespoons chopped fresh chives or parsley
→ Garnish
06 - Freshly ground black pepper
07 - 1 tablespoon chopped pistachios (optional)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a mini muffin tin.
02 - Unroll the puff pastry and cut into 12 equal squares. Gently press each square into the muffin cups.
03 - Place one cube of Brie into each pastry cup and top with a small spoonful of preserves.
04 - Bake for 12 to 15 minutes, until pastry is golden and cheese has melted.
05 - Remove from oven and cool for 2 to 3 minutes. Carefully transfer tartlets to a serving platter.
06 - Sprinkle with pomegranate seeds, chopped chives or parsley, freshly ground black pepper, and pistachios if desired.
07 - Serve warm or at room temperature.
