Whipped Brie Heirloom Tomato Tart with Hot Honey Brown Butter

If you’ve never tried whipped Brie before, prepare to become obsessed with this Whipped Brie Heirloom Tomato Tart. I recently discovered that if you remove the rind, add a little heavy cream, and let a food processor run for about fifteen minutes, Brie transforms into something completely different. It becomes light, airy, and almost butter-like in texture. The first thing I wanted to do was spread it onto a crisp pie crust and top it with fresh heirloom tomatoes. Finished with brown butter hot honey and flaky sea salt, it quickly became one of my favorite summer recipes. Speaking of hot honey, if you want another easy summer recipe, try my Hot Honey Crispy Pasta Salad! It’s also a flavor and texture bomb.

Why You’ll Love This Recipe

What makes this whipped Brie Heirloom Tomato Tart special is the whipped brie. Most people think of Brie as something you bake until it’s melted, but whipping it completely changes the texture. After about fifteen minutes in the food processor, it becomes light, airy, and spreadable. It almost feels more like whipped butter than cheese.

I also love that this recipe lets the tomatoes stay fresh. Instead of baking them into a traditional tomato pie, they’re layered right on top of the whipped Brie, where their sweetness and texture can really shine.

The combination of crisp pie crust, cool tomatoes, and warm brown butter hot honey makes every bite a little different. Even if you’re not a fan of brie, this might change your mind! My husband is not the biggest fan of brie so I knew he was going to be a tough sell on this one but I asked him to have an open mind. He actually went back for seconds!

What You’ll Need

For the Tart

• 1 store bought pie crust
• 21 ounces Brie cheese, rind removed (about 3 standard 8-ounce wheels)
• ¼ cup heavy cream
• 3 large heirloom tomatoes, sliced
• Flaky sea salt, to taste
• Fresh basil leaves, for garnish
• 2 tablespoons unsalted butter
• 2 tablespoons hot honey

Step-by-Step Instructions

1. While the Brie is still cold, carefully trim away all of the rind. Removing the rind is important because any pieces left behind can create a slightly bitter flavor once the Brie is whipped.
2. Set the Brie aside and allow it to come to room temperature while you prepare the remaining ingredients.
3. Preheat the oven according to the pie crust package directions.
4. Gently unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges as desired.
5. Using a fork, prick the bottom and sides of the crust several times. This helps prevent the crust from puffing up while baking.
6. Bake according to the package directions until the crust is deeply golden brown and fully cooked through.
7. Transfer the pie dish to a wire rack and allow the crust to cool completely.
8. Slice the heirloom tomatoes and arrange them in a single layer on paper towels.
9. Sprinkle lightly with flaky sea salt and allow them to rest while you prepare the remaining ingredients. This helps draw out excess moisture so the crust stays crisp.
10. Add the butter to a small saucepan over medium heat.
11. Cook until the butter turns golden brown and smells nutty, about 3 to 4 minutes.
12. Remove from the heat and stir in the hot honey.
13. Allow the mixture to cool slightly while you finish the tart. As it cools, it will thicken slightly and become easier to drizzle.
14. Once the Brie has softened, add it to a food processor along with the heavy cream.
15. Process on high for about 15 minutes, stopping occasionally to scrape down the sides of the bowl.
16. Continue processing until the Brie becomes completely smooth, light, and airy. The finished texture should be soft and spreadable, almost like whipped butter.
17. Spread the whipped Brie evenly across the cooled pie crust.
18. Pat the tomatoes dry with a paper towel, then arrange them over the Brie in overlapping layers.
19. Drizzle the brown butter hot honey over the tomatoes.
20. Finish with flaky sea salt and fresh basil leaves.
21. Slice and serve immediately.

Cooking Tips

• If your tomatoes are especially juicy, let them rest on paper towels for a few minutes before assembling the tart.
• Take your time removing the Brie rind. This is one of those small details that makes a big difference.
• Don’t stop the food processor early. The full fifteen minutes is what gives the Brie its airy texture.
• I strongly prefer pie crust for this recipe. Puff pastry works, but pie crust stays crisp longer and supports the whipped Brie beautifully.
• Use the best heirloom tomatoes you can find. Since they aren’t cooked, their flavor really matters here.

Substitutions and Variations

• Swap the hot honey for regular honey if you prefer less heat.
• Add thin slices of prosciutto for a more substantial appetizer.
• Add a light drizzle of olive oil before serving.
• Use a variety of heirloom tomato colors for a more dramatic presentation.
• If you’re short on time, puff pastry can be substituted for pie crust, though the texture will be slightly different.

Storage

This Whipped Brie Heirloom Tomato Tart with Hot Honey Brown Butter is best served the day it is assembled.

The crust is at its crispiest, and the tomatoes are at their freshest within the first few hours. If you do have leftovers, store them covered in the refrigerator for up to two days.

The crust will soften somewhat, but the flavors remain delicious.

Final Thoughts

I can already tell this is going to be one of those recipes I make on repeat throughout the summer.

It’s easy enough for a casual lunch at home, but it also feels right at home on a table when friends are coming over. Most of the work can be done ahead of time, and the finished tart always looks a little more impressive than the effort it takes to make it.

If you’re hosting this summer and looking for something a little unexpected, this is a good one to keep in your back pocket. Another great recipe to try is my Cripsy feta stuffed olives with garlicky yogurt!

Whipped Brie Heirloom Tomato Tart with Brown Butter Hot Honey

A crisp pie crust topped with airy whipped Brie, fresh heirloom tomatoes, and brown butter hot honey. Perfect for summer entertaining, brunch, or an easy appetizer.

Prep Time 30 minutes mins

Cook Time 15 minutes mins

30 minutes mins

Total Time 1 hour hr

Servings 8

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Ingredients

  

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For the Tart

• 1 fully baked pie crust
• 21 ounces Brie cheese rind removed
• 1/4 cup heavy cream
• 3 large heirloom tomatoes sliced
• Flaky sea salt to taste
• Fresh basil leaves for serving

For the Brown Butter Hot Honey

• 2 tablespoons unsalted butter
• 2 tablespoons hot honey

Instructions

 

• While the Brie is still cold, remove and discard the rind. Set aside and allow the Brie to come to room temperature.
• Bake the pie crust according to package directions until golden brown and fully cooked through. Let cool completely.
• Arrange the tomato slices on paper towels. Sprinkle lightly with flaky sea salt and allow them to drain while you prepare the remaining ingredients.
• Melt the butter in a small saucepan over medium heat. Cook until golden brown and fragrant, then stir in the hot honey. Set aside to cool slightly.
• Add the softened Brie and heavy cream to a food processor. Process for about 15 minutes, scraping down the sides as needed, until smooth and airy.
• Spread the whipped Brie evenly over the cooled pie crust.
• Pat the tomatoes dry and arrange them over the Brie.
• Drizzle with the brown butter hot honey and finish with flaky sea salt and fresh basil.

Notes

Costco’s 21-ounce Brie wheel works perfectly for this recipe. If using smaller Brie wheels, you’ll need approximately 21 ounces total.

It’s much easier to remove the rind while the Brie is cold, but the Brie should be softened to room temperature before whipping.

Don’t rush the whipping process. The full 15 minutes is what creates the light, airy texture that makes this recipe special.

Salting and draining the tomatoes helps prevent excess moisture from softening the crust.

This tart is best served the day it is assembled.

Calories 420kcal