Description
These Dates & Brie Upside-Down Tarts combine the sweetness of medjool dates with the creamy richness of brie cheese, balanced by savory pancetta and a spicy honey glaze. Using puff pastry as a base, these tarts are cooked on a griddle for a golden, crispy crust with a gooey, melted cheese topping, making for an elegant appetizer or snack that’s both sweet and savory.
Ingredients
Scale
Pastry and Dates
- 1 puff pastry sheet
- 1 pinch flour (for dusting)
- 27 medjool dates (pitted)
- Olive oil (for brushing)
Cheese and Meat
- 9 thick slices of brie
- 4 oz pancetta
Herbs and Garnishes
- 2 tbsp chives (chopped)
- 1 tsp chopped fresh rosemary
Honey Glaze
- 3½ tbsp honey
- 1½ tbsp white balsamic vinegar
- 2 tsp crushed red peppers
Instructions
- Prepare the puff pastry: Lightly dust a cutting board with flour to prevent sticking. Lay out the puff pastry sheet and roll it out slightly. Cut the pastry into 9 equal squares for the tarts.
- Prepare the dates: On a sheet of parchment paper, group the pitted medjool dates in sets of three. Cover with another parchment sheet and use a rolling pin to smash the dates together into tight clusters.
- Assemble the tarts: Brush olive oil along the edges of one side of each puff pastry square. Place the oiled side down over each cluster of smashed dates, pressing firmly to adhere. Seal the edges by pinching with a fork. Brush the tops of the puff pastry squares with olive oil to promote browning.
- Preheat the griddle: Heat a Weber Slate Griddle to medium-low heat, aiming for a temperature between 375°F and 400°F.
- Cook the pancetta: Add the pancetta to the preheated griddle and cook until golden brown, rendering out some fat.
- Cook the tarts: Place the puff pastry tarts on the griddle, date side down. Cover with a lid and cook for 5–7 minutes, adjusting the heat as needed to maintain 375°F. Once the bottom is golden, flip the tarts and cook the other side covered for another 5–6 minutes until golden and cooked through.
- Top with brie cheese: Turn off the heat. Immediately place a thick slice of brie on top of each tart and cover to allow the residual heat to melt the cheese gently for 3–4 minutes.
- Prepare the honey glaze: In a pan, combine honey, white balsamic vinegar, crushed red peppers, and fresh rosemary. Cook over low heat until the mixture thickens slightly and coats the back of a spoon, creating a spicy-sweet glaze.
- Serve: Drizzle the warm honey glaze over each tart, then garnish with cooked pancetta pieces and chopped chives. Serve immediately for the best flavor and texture.
Notes
- Use medjool dates as they are soft and sweet, perfect for smushing and balancing the savory flavors.
- Maintaining griddle temperature is key to avoid burning the puff pastry while ensuring it cooks thoroughly.
- For a vegetarian version, omit the pancetta and substitute with smoked mushrooms or caramelized onions.
- Leftover tarts can be reheated gently in a skillet or oven to crisp up again.
- If you don’t have a griddle, this recipe can also be adapted for stovetop cooking using a heavy skillet with a lid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Fusion
Keywords: Dates, Brie, Puff Pastry, Pancetta, Honey Glaze, Appetizer, Grilled Tart, Sweet and Savory
