Dates & Brie UpsideDown Tarts
Serves 9
20 mins prep
15 mins cook
35 mins total
These savory‑sweet Dates & Brie Upside‑Down Tarts bring caramelized medjool dates and melty brie atop flaky puff pastry, drizzled with hot honey balsamic glaze and crisped on a griddle for a buttery, irresistible appetizer.
Upside-Down Tarts
Hot Honey
Upside-Down Tarts
Spread a small amount of flour on a cutting board so your puff pastry won't stick. Lay your puff pastry sheet out and roll it out a little bit. Cut it into 9 squares.
On a sheet of parchment paper, place your dates in groups of 3 and then place another parchment sheet on top. Using a roller pin, smash them together as shown in the video.
Brush olive oil on the edges of one side of the puff pastry squares.
Place the oiled side of puff pastry squares down over each trio of dates and really press it into them. Pinch the edges with a fork and brush with the tops with olive oil.
Preheat your Weber Slate Griddle to medium-low. You want it to be 375°F-400°F.
Add your pancetta to the griddle and cook until nice and golden.
Place your puff pastry tarts, date side down for about 5-7 minutes with the lid closed, turning heat to low to maintain 375°F and flip when golden. Cook the other side for another 5-6 minutes, covered as well.
Turn the heat off, top each one with a thick slice of brie and cover. Let it sit for 3-4 minutes so the heat melts the cheese.
Drizzle the hot honey, add pancetta and chives.
Hot Honey Glaze
To a pan, add the honey, white balsamic, red peppers and fresh rosemary. Cook down till it coats the back of your spoon.
