Brie Apple Tarts

Last week I bought a wheel of brie and intended to eat it with crackers and grapes like normal, but then I happened upon this recipe while browsing through my pins on Pinterest.  I pinned that recipe a year ago and still had not made it (that statement holds true for too many recipes and crafts on my pinboards) until today.   

I modified the recipe slightly, adding a little veggie cream cheese and thyme to pump up the mild flavors of brie and apples.  I really love this recipe because it finds the perfect balance of sweet and savory, all wrapped up in the buttery crunch of puff pastry.

They smelled so good coming out of the oven I didn't even try to get a good picture.  This is just evidence that there were tarts.  We ate them in 5 minutes flat.  

Brie Apple Tarts

based on Individual Brie and Apple Tarts by BlogHungry

1 (17.3 oz) package puff pastry (2 sheets), thawed

2 oz. vegetable cream cheese

1/2 teaspoon dried thyme leaves

1 apple, peeled and thinly sliced

8 oz. wheel of brie, cut into 16 wedges

1 tablespoon brown sugar

1 egg

1 tablespoon honey

Preheat oven to 400 degrees.  Unfold the sheets of puff pastry on a large cutting board and cut each sheet into 4 equal sized squares.  Spread a thin layer of the cream cheese equally over each of the 8 squares, making sure to leave an inch un-cream-cheesed around the edges so you can wrap it up.  Sprinkle the thyme over cream cheese, cover with apple slices.  Place two slices of brie over the apples and sprinkle equally with brown sugar.  In a small bowl, whisk the egg and brush the un-cream-cheesed 1" edges with the egg.  Fold 2 opposite corners of each square over the brie and egg wash the tops.  Place tarts on a greased baking sheet and bake for 18-20 minutes, or until the tops and edges are golden brown.  Serve hot, drizzled with honey.