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You can make this recipe for Dates & Brie Upside-Down Tart appetizer on the griddle (my new obsession) or on the stove, both ways caramelize the fruit, melt that cheese, and make the tarts way crispier than if you pop them in the oven while still remaining flaky and buttery! Then there’s the melted brie with the honey 🤤 This recipe is such an easy appetizer to make + it’s SO good. Not me recommending this for the hundredth time…BUT… I recently got a Weber Slate Griddle and I can’t tell you how much I love this thing. I have been obsessed with it…at this point I think it’s safe to say it has become part of my personality 😂
Table of Contents
Why You’ll Love Dates & Brie Upside-Down Tarts
Let’s start off by talking about why these are so good made on a griddle – for starters, you don’t have to turn on the oven in this summer heat! The griddle truly caramelized the dates in the best way! And the puff pastry on it??! Life changing! Making this Dates and Brie Upside Down Tarts recipe on the griddle ends up being way crispier than in the oven but still stays flaky and buttery! The brie cheese melts beautifully and the balsamic honey adds such a nice acidity – this is such a great appetizer.
Prep Like a Pro
Puff Pastry – Let your puff pastry sit out for 10-15 minutes before rolling it. If it’s too cold it will crack and if it’s too warm it will stick, so make sure you don’t leave it out too long either.
Griddle Tips – Go low and slow with this fruit tart recipe. You don’t want to have the heat too high because they will burn before cooking all the way. Make sure you are putting the lid down because the steam will help the Dates & Brie Upside-Down Tarts cook correctly.
Hot Honey Glaze – Let the hot honey bubble gently while cooking it. If it boils too hard it can burn. This is one of those things you can make ahead.
Brie – Cut your brie into slices while it is still cold. If it’s room temperature it’s harder to slice.
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🔥Chef Nadia’s Tip🔥
Let your puff pastry sit out for 10-15 minutes before rolling it. If it’s too cold it will crack and if it’s too warm it will stick, so make sure you don’t leave it out too long either.
Substitutions and Variations
- Substitutions
- Brie → Swap your brie cheese for camembert if you want a more earthy vibe for this Dates & Brie Upside-Down Tarts appetizer.
- Medjool Dates →For a different twist on this appetizer you can use fresh figs, prunes or even apples. The tart may take different cook times than the regular date recipe with different fruit, so keep that in mind.
- Crushed Red Pepper → If you don’t like the heat, make the glaze without the red peppers.
- Variations
- Vegetarian Variation → To make this vegetarian just don’t add the pancetta.
- Mini Bites Variation → If you want to make these into small bites, follow the recipe but just use one date per bite and cut the puff pastries into bite sized equal squares with enough room to completely cover one date and seal it.
- Dessert Variation → Skip the pancetta and hot honey. Top with plain honey and a touch of cinnamon. Serve with a scoop of ice cream.
The Perfect Pairings
These amazing Dates & Brie Upside-Down Tarts would go well with my Spicy Strawberry Margarita and a Cheesy Jalapéno Smash Burger, which is also made on the griddle. Serve that with French fries and a Fennel Apple Salad. Finish your night with a Berry Panna Cotta and you have yourself a great night!
Dates & Brie Upside-Down Tarts: Questions Answered
Honestly the caramelized dates and melty brie with the puff pastry freshly of the griddle tastes better warm, but you can for sure! I might suggest heating them up right before but there’s no reason they can’t be eaten at room temperature.
I have the Weber Slate Griddle.
Nope, you can use a cast iron or a stovetop griddle right on your stove.
It does have a little kick, but you can always adjust the amount of pepper flakes that you use.
Dates & Brie UpsideDown Tarts
Equipment
- parchment paper
- roller pin
Ingredients
Upside-Down Tarts
- 1 puff pastry sheet
- 1 pinch flour
- 27 medjool dates, pitted
- Olive oil, for brushing
- 9 thick slices of brie
- 4 oz pancetta
- 2 tbsp chives
Hot Honey
- 3½ tbsp honey
- 1½ tbsp white balsamic
- 2 tsp crushed red peppers
- 1 tsp chopped fresh rosemary
Instructions
Upside-Down Tarts
- Spread a small amount of flour on a cutting board so your puff pastry won't stick. Lay your puff pastry sheet out and roll it out a little bit. Cut it into 9 squares.
- On a sheet of parchment paper, place your dates in groups of 3 and then place another parchment sheet on top. Using a roller pin, smash them together as shown in the video.
- Brush olive oil on the edges of one side of the puff pastry squares.
- Place the oiled side of puff pastry squares down over each trio of dates and really press it into them. Pinch the edges with a fork and brush with the tops with olive oil.
- Preheat your Weber Slate Griddle to medium-low. You want it to be 375°F-400°F.
- Add your pancetta to the griddle and cook until nice and golden.
- Place your puff pastry tarts, date side down for about 5-7 minutes with the lid closed, turning heat to low to maintain 375°F and flip when golden. Cook the other side for another 5-6 minutes, covered as well.
- Turn the heat off, top each one with a thick slice of brie and cover. Let it sit for 3-4 minutes so the heat melts the cheese.
- Drizzle the hot honey, add pancetta and chives.
Hot Honey Glaze
- To a pan, add the honey, white balsamic, red peppers and fresh rosemary. Cook down till it coats the back of your spoon.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
