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Roasted Red Pepper & Feta Tarts
Makes 18


  1. Preheat oven to 375ºF (190ºC). Bake tarts shells on a baking sheet for about 10 minutes or until lightly golden. Cool slightly.
  2. Whisk dip mix with eggs, basil, milk and pepper. Cut the brie into 18 small pieces; divide evenly between the tart shells. Pour in equal amounts of egg mixture.
  3. Bake filled tart shells for about 15 minutes or until filling jiggles only slightly in the middle. Serve warm or at room temperature.
  • 18 Small tart shells (2-inch/5 cm each)
  • 1/4 Cup (60 mL) Roasted Red Pepper & Feta Dip Mix
  • 2 Eggs, lightly beaten
  • 2 Tbsp (30 mL) Chopped fresh basil
  • 1 Tbsp (15 mL) Milk
  • 1/2 tsp (2 mL) Pepper
  • 200g package Brie Double Crème Cheese