Garlic and brie vegetable tartlets

These vegetable and brie tartlets are one of those little pleasures that I always have on hand, whether for a quick family dinner or when I want to impress with a simple but delicious appetizer. The recipe combines the fresh flavor of garlic-sautéed vegetables and the creamy touch of brie, creating an irresistible mix. And don't forget to add honey when serving! It's the contrast that rounds out the dish, trust me.

What I love about this recipe is how versatile it is : if you dare to make the homemade dough, the result is spectacular, with a softer texture and a very special touch. But, if you prefer something quicker (which is not bad, sometimes time is short!), refrigerated puff pastry, crispier and lighter, or shortcrust pastry are great.

It doesn't matter which option you choose, because the result is always delicious and more than enough. You can customize the filling with the vegetables you like the most or even change the cheese, but brie gives it that creamy touch that I love.

These tartlets are one of those recipes that I always make again because I know they never fail: whether as an appetizer when friends come over or as a light dinner, they always disappear in the blink of an eye!

Ingredients for vegetable tartlets

For the dough*

• 240 g flour
• 35 g whole wheat flour
• 225 g firm butter cut into 1 cm cubes
• 1 teaspoon salt
• 120 ml ice water

*If you want to avoid making the dough, buy refrigerated puff pastry or shortcrust pastry.

For the filling

• 2 cloves of garlic
• 8 asparagus
• 95 g green peas
• 340 g brie cheese, cut into thin slices
• Freshly grated Parmesan cheese
• 85 g honey

Preparation

Prepare the dough (omit if using refrigerated dough):

1. Attach the whisk attachment to the KitchenAid Artisan mixer. Add the flour, cubed butter and salt to the stand mixer bowl. Set the stand mixer to speed 1 for 30 seconds, then increase to speed 4 for 1-2 minutes (or until the butter cubes have reduced in size by half). Reduce to speed 2 and, with the stand mixer still running, slowly drizzle in the ice water at a rate of about a tablespoon every 2 seconds. Turn off the stand mixer (the dough will be very lumpy) and, using your hand, gather all of the dough in the bowl, squeezing and pressing the dough together to work it.
2. Knead the dough on a lightly floured surface and form it into a ball. Then, using the heel of your hand, fold the dough in half towards you and press down again. Repeat this process 3 or 4 times, or until you can form the dough into a disk and still see the buttery bits. Don't overwork the dough. Form the dough into a disk, wrap in cling film and chill in the fridge while you prepare the fillings.

For the filling and baking:

1. Prepare the asparagus: Trim off the white tips and cut the stems into 1-inch pieces.
2. Heat a cast iron skillet over medium heat. Once hot, add the butter and freshly minced garlic, and sauté the garlic for about 1 minute, until fragrant. Then add the sliced ​​asparagus and peas.
3. Stir to coat everything with garlic and butter. Continue cooking for 2-3 minutes, stirring occasionally. Remove from heat.
4. Preheat the oven to 220°C and remove the dough from the refrigerator.
5. Flour the counter, cut the dough disk in half, shape it into a disk again and keep it covered in cling film in the fridge.
6. With the other, roll out the dough on a floured work surface, forming a large square. Trim the edges of the square to form straight sides, then cut the dough square into four pieces (divide the dough in half crosswise and vertically, forming a cross, using a pastry cutter).
7. Place the 4 dough squares on an unlined baking sheet ( Naturals pans bake this type of dough very well).
8. In the centre of each square, arrange the brie slices in a small circle, leaving 2.5cm of space on all sides. If necessary, cut the brie slices into smaller pieces. Gently fold the dough over the edge of the brie, leaving an open space in the centre to fill with vegetables, and make a crease to hold it in place.
9. Place the sautéed vegetables on top of the brie.
10. Brush the edges of the dough with beaten egg, sprinkle a generous amount of grated Parmesan cheese on each one and bake for 28-35 minutes or until the dough is golden and the cheese is bubbly.
11. Repeat the process of cutting the dough and filling the tartlets with the other half of the dough that you have stored in the refrigerator and leave them ready for a second baking (if you have 2 trays, you can bake all the tartlets at once).
12. Remove from the oven and drizzle the honey generously over the tops of the tartlets in a zig-zag pattern. Serve immediately.