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