The savory tart with apricots and brie is crispy, delicious, with a slightly sweet and sour taste. It’s quick to make, and I assure you it’s so good that it gets snatched up. Cut it into cubes, and the aperitif is served. The original recipe by Eleonora Rubaltelli also includes the addition of walnuts to this apricot and brie savory tart, and yes, they fit perfectly, so add them. I forgot to buy them.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 package phyllo dough
- 3.5 oz brie
- 4 apricots
- 2 eggs
- 1 tbsp plain Greek yogurt
- 2 tbsp milk
- to taste thyme
- 1 handful of walnuts
- to taste extra virgin olive oil
- to taste salt
- to taste acacia honey
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Hand Whisk
- 1 Baking Dish
Steps
Wash the apricots, dry them, cut them in half, remove the pit, and slice them. Slice the brie as well. Overlap two sheets of phyllo dough, crinkle them accordion-style, and place them in the baking dish (choose one that matches the length of the phyllo sheets), then continue until the entire dish is filled, crinkling two sheets of phyllo dough at a time and arranging them all in a row. Drizzle the phyllo dough with a little extra virgin olive oil. Place the brie slices and apricot slices between the phyllo dough sheets. Sprinkle with thyme. Prepare the batter by mixing the yogurt with the eggs, salt, and milk in a small bowl. Pour the batter over the savory tart. Add crumbled walnuts if you decide to use them. Bake in a preheated oven at 350°F (180°C) for 25/30 minutes. Once ready, let it cool slightly, then drizzle a tablespoon of honey over the surface.
