Flaky puff pastry tartlets filled with creamy brie and sweet fig jam — a simple, classy bite perfect for holidays, wine nights, or hors d’oeuvres spreads.
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Preheat oven to 400°F (200°C).
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Lightly grease or spray a mini muffin tin (or line a baking sheet if making flat tartlets).
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On a lightly floured surface, roll out the puff pastry into a 10"x10" square.
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Cut into 1.5" to 2" squares — you should get 18–24 squares.
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Gently press each square into the wells of the mini muffin tin (or leave flat on a parchment-lined baking sheet for open-faced tartlets).
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Add ½ teaspoon fig jam to the bottom of each pastry square.
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Top with a small cube of brie (½–¾ inch piece).
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Sprinkle with fresh thyme or rosemary, if using.
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Bake in preheated oven for 15–18 minutes, until the pastry is puffed and golden and the cheese is bubbling.
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Let tartlets cool in the pan for 5 minutes before removing.
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Garnish with:
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Toasted chopped nuts
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A drizzle of honey or balsamic glaze
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Pinch of flaky sea salt or fresh herbs
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Swap fig jam for:
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Cranberry sauce
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Caramelized onions
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Apricot or pear preserves
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Use goat cheese or camembert instead of brie.
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Add a tiny dollop of hot honey or a sprinkle of crushed red pepper for heat.
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Wine: Sparkling rosé, Pinot Noir, or an oaky Chardonnay
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Cocktail: French 75, fig-infused bourbon old-fashioned, or vermouth spritz
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Non-alcoholic: Sparkling grape juice, apple cider, or hibiscus tea