Roasted Tomato & Brie Tartlets with Almond Herb Crust

The maple tree out back is slowly turning various shades of orange and yellow. Hydrangeas are morphing from dark blue into beautiful hues of fuchsia. There is a crispness in the air reminding me that the nesting season has begun. I have deep cleaned, organized, ordered a new stash of books from the library and have a whole new crop of various teas for sipping. My knitting needles are calling my name and our garden is bursting with cold weather seedlings. Fall, I welcome you. Lord, I thank you for the changing of seasons....such a beautiful illustration of the varying seasons, trials and joys we experience as we walk with you. I am excited and expectant!

To celebrate the changes in the air we had some dear friends over for dinner and although I was deeply tempted to make a huge pot of soup or some kind of stew I needed to use up a few scraggily cherry tomatoes we had on hand from our garden. So these tarts were our adieu to summer.  

A simple recipe in every way, this dish is hearty without the heavy. The crust is gluten and grain free, made entirely of almond meal flour. And the sweet, roasted cherry tomatoes pairs nicely with the creamy brie. You can easily substitute any kind of cheese or roasted veggie you prefer, but this particular duo should definitely be noted. 

 What do you find yourself enjoying amidst these early fall days? I'm excited to scour the grocery store tomorrow for new fruits of the season!

Roasted Tomato and Brie Tartlets with Almond Herb Crust

(Makes about 8)

• 2 pints cherry tomatoes
• a wheel of brie cheese (I used goat's milk brie which is more mild)
• a big bunch of fresh basil, chopped
• 8 almond herb tartlets (I doubled the recipe to make 8)
• aged balsamic for garnish

I like to make the tarts first so follow the instructions in the link. 

Next pour the tomatoes onto a foil lined baking sheet and drizzle with olive oil. Roast in a 350F oven for about 20-30 minutes. Remove from oven and set aside. Leave oven on.

Place two or three slices of the brie into each tart shell (the tarts should be removed from their tart pans at this point) Top with several cherry tomatoes and place each tartlet into the oven for about 5-10 minutes or until the tartlets are warm and the cheese is nice and gooey. 

Remove from oven. Sprinkle with chopped basil and drizzle the aged balsamic on top. Serve and be happy.

Comments

[Jennifer and Jaclyn @ sketch-free vegan]

Omilord these look so good! I always love looking at your pics, they are so beautiful!

[bridget]

hi coco! i hope it is okay that i talked about this amazing blog on mine today- let me know if not!

[Missy]

Coco, these look amazing! I am going to head to the grocery store today and see if I can find almond meal flour...I love the fall. Despite the weather here in phoenix, and the lack of actually seeing the fall in the trees and leaves, I can feel the Lord taking me and my family into a new season of life as well. It is such a beautiful thing. Awesome post!

[Danucite]

Thanks for your wonderful post! I keep looking forward for them and when one comes I know - it will be fantastic! At the same time I am sorry that my life style has become so hectic during last five years that I can hardly enjoy day to day loveliness and mindful time for making delicious meals for my family! You are a lucky woman, Coco! I am glad you have these qualities in your life! You inspire me!

[Chocolate Shavings]

Those tartlets sounds delicious!

[Meagan]

My goodness, these look delicious! I think I may have to recommend these to my personal chef...

[Cannelle Et Vanille]

your words are making me crave autumn so badly... not here yet for us (FL) but soon. tartlets amazing of course!

[fresh365]

I loved the last tart and this looks delicious! I still have a 1/2 pint of cherry tomatoes left from the farm which would be perfect. If I can stop myslef from popping one in my mouth each time I walk by, that is...

[Willow]

My hubby and are were the lucky recipients of this delicious meal!!! They're a fantastic little lunch with a salad on the side as well!! Thank you again sweet friend for yummy food and a great evening!

[Big Boys Oven]

so beautiully captured. i love having your tatlet this weekend dinner [[arty. will definitely impress my guests. thanks!

[Alexa @ Sohdalex]

This looks absolutely wonderful. I loved your description of fall/winter in the air. I definitely can not wait to sit cuddle up in my over-sized quilt with a large mug of hot coco. This recipe looks fabulous however. I am a brie fan to say the least and want to give this a try ;)

[Sasa]

You have the most beautiful blog - I know you're an artist but I'm blown away, such a charming aesthetic. I'm sure you'll do very well, good luck!

[Abby Maddox]

Everything you create seems so exotic! Beautiful pictures, and yummy yummy dish. You make gluten-free look fabulous

[AbbieBabble]

Oh, wow, these look so delicious!

[cherie]

Last of the summer pleasures!

[Dimitra]

What a wonderful recipe!...I love fall but we still have summer here (Creta Island-South Greece). I'm looking forward to the first rains! What I enjoy the most is the smell of the wet fields in our evening walks and the taste of our first apple desserts!

[Clare @ Mrs Multitasker]

I absolutely adore your blog. So inspiring. And how do you make a block of brie look so beautiful!?!? Your pictures really are incredible. And I'm so jealous that you get to enjoy autumn! In Singapore we see God's glory in year-round summer =)

[Sini]

Wow! Those little tartelets look divine. Can't wait to try them with a nice rucola salad on side.

Fall is at its best right now here in Finland. All those beautiful colours, the colder and shorter-getting days... I just love it. Fall is also a wonderful time in kitchen! I'm craving for stews, casseroles, soups, pasta, bakery... It's the time of comfort food.

[Julie the Alkaline Sister]

The nut herb tart sounds divine. Since I'm not a cheese girl I will experiment with alternative fillings to pair with the sweet roasted tomatoes- yum! can't wait to fiddle! I can still get tomatoes and basil locally so I need to enjoy til the bitter end of the season and this is perfect.

[Dawn (KitchenTravels)]

I am catching up on my blog reading... and have a long way to go. ;) What a lovely post - your words and photos always inspire me. We are still enjoying the last bits of summer garden produce, as well, while seeing the beginnings of fall fruits/veggies at the same time. I am liking this 'tween season! ;)

[frugalfoodiefamily]

Oh My! I just found your blog through a friend and what a work of art! The design, the images...I'm drooling! Everything is breathtaking - you are so talented!

[Donald Short]

It's mouthwatering! I've tried your recipe and guess what?! It is so delicious and everybody's happy!