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.