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.
Ingredients
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.