FOOD THOUGHTS

BY KOREY KEALEY

instagram @KoreyKealey twitter @foodthought

Brie Tourtière Tarts

A simple make-ahead traditional meat pie filling is brought to holiday entertaining standards with the addition of creamy decadent Brie, pomegranate seeds for a splash of red and peppery arugula for that festive touch. Tarts can be assembled and frozen with finishing touches of Brie and pomegranate added immediately out of the oven.

PHOTO BY MARK HOLLERON

Korey’s Tip

PREPARE MEAT MIXTURE UP TO TWO DAYS IN ADVANCE, BUT IT IS BEST TO ASSEMBLE THE TARTS JUST BEFORE BAKING. IF YOU WANT TO FREEZE THE TARTS, DO SO BEFORE BAKING.

Mini Celebration

Ingredients

1 onion, chopped finely

454 g (1 lb) lean ground pork

1 cup grated yellow-fleshed potato

1 tbsp dried savory

2 tsp ground cloves

1 tbsp kosher salt

1 tsp freshly ground black pepper

1 cup chicken broth

2 cups chopped arugula or spinach

454 g (1 lb) store-bought frozen puff pastry, thawed (2 sheets)

300 g Brie cheese; cut into 12 pieces

Method

1. In a saucepan, brown onion and meat while breaking up the mixture with a wooden spoon.

2. Add grated potato and spices; stir until well combined, about 3 minutes. Add broth and bring to a boil. Simmer uncovered for about 20 minutes. Add chopped arugula and cook for 5 minutes. Season with salt and pepper. Let cool and strain any excess liquid (which will cause the pastry to be soggy and not brown).

3. With the rack in the middle position, preheat the oven to 425°F.

4. On a floured work surface, roll out each sheet of puff pastry and cut each sheet into 6 equal squares (12 in total). Press each pastry square into a lightly greased muffin pan. Allow corners to hang over. 5. Divide the filling among each of the 12 tarts shells (they can be pretty full).

6. Bake for 30–35 minutes or until the pastry is golden brown & the bottom of the tart is also golden. If edges are browning too quickly, lightly cover with a sheet of parchment or tin foil (do not seal or the pastry will be steamed and become soggy).

7. Immediately top each tart with a piece of Brie and sprinkle with pomegranate seeds. Serve on a bed of microgreens to emulate a wreath.

Makes: 12 tarts Preparation time: 10 minutes Cooking time: 25 minutes Baking time: 30–35 minutes