Roasted Grape & Brie Tartlets
Serves: 12
  • 1½ pounds seedless red grapes, halved (approximately 4 cups)
  • 2 teaspoons olive oil*
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh orange zest
  • ¾ cup brie spread** (approximately 6.5 ounces)
  • 2 (10-ounce) packages frozen puff pastry shells, prepared according to package directions
  • 5 slices center-cut bacon, cooked and finely chopped
  • ¼ cup fig preserves**
  • Garnish: fresh thyme leaves and chopped cooked bacon
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. On prepared baking sheet, toss together grapes, oil, salt, and pepper. Bake until grapes are softened and lightly browned, approximately 18 minutes. Add thyme and orange zest, carefully tossing until combined.
  3. Place brie in a microwave-safe bowl. Microwave on high in 10-second intervals, stirring between each interval, until slightly melted, approximately 30 seconds. Divide warm brie among pastry shells.
  4. In a small bowl, stir together bacon and fig preserves. Spread bacon mixture evenly over brie in pastry shells.
  5. Using a slotted spoon to strain out excess liquid, divide grape mixture among tartlets.
  6. Garnish with thyme and bacon, if desired.
*Extra-virgin olive oil is not recommended.

**We used Alouette Crème de Brie and Braswell’s Fig Preserves.
Recipe by TeaTime Magazine at