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
8 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.
0 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.
1 Brush olive oil on the edges of one side of the puff pastry squares.
2 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.
3 Preheat your Weber Slate Griddle to medium-low. You want it to be 375°F-400°F.
4 Add your pancetta to the griddle and cook until nice and golden.
5 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.
6 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.
7 Drizzle the hot honey, add pancetta and chives.
Hot Honey Glaze
9 To a pan, add the honey, white balsamic, red peppers and fresh rosemary. Cook down till it coats the back of your spoon.
