These Puff Pastry Tarts with Brie & Prosciutto are exactly what you need when you want a holiday appetizer that feels special without any extra work. Each tart has a layer of creamy brie, a sheet of crispy prosciutto, and a sprinkle of toasted walnuts, all wrapped in buttery puff pastry and finished with a drizzle of honey. They’re flaky, savoury, a little sweet, and almost impossible to mess up. You quite literally can’t go wrong with these!

As much as I love a viral recipe, I don’t always make them. But when I saw these tarts everywhere on TikTok thanks to Lily G Bakes, I knew I had to try them, and I’m so glad I did. My version has a little twist that makes them my go-to. They’re incredibly easy, endlessly adaptable, and always the first thing to disappear off the platter. They’re the perfect combination of buttery, flaky, salty and creamy. The varieties are endless when it comes to these: top them with fruit, swap the meat, or add extra herbs. Once you learn the basic method, you’ll use it over and over again to make all sorts of puff pastry appetizers.

What are Puff Pastry Tarts?

Puff pastry is made from layers of butter, flour, water, and salt that are folded and rolled until the dough bakes into crisp, airy, flaky sheets. It’s the perfect shortcut for effortless, bakery-level appetizers.

😍 Why You’ll Love Puff Pastry Appetizers

Super easy: they look like something you’d order at a wine bar, but they come together with simple ingredients or effort.
Flaky and savoury: the combination of buttery puff pastry, melty brie, and salty prosciutto bakes into a rich, balanced bite.
Perfect holiday appetizers: they’re small, elegant, and always the first thing to disappear from the platter, making them ideal for holidays, hosting, or last-minute guests.
Customizable: swap the cheese, change the meat, add fruit, or play with herbs; once you know the method, the variations are endless.

😋 Ingredients To Make These Puff Pastry Tarts

Puff pastry: gives you that gorgeous golden lift with almost no effort. Make sure it’s fully thawed so it puffs evenly.
Brie: creamy, mild, and perfectly melty, it creates that rich, gooey centre that pairs with the salty prosciutto perfectly.
Prosciutto: thin, savoury, and delicately crisp once baked, it adds saltiness and depth without overpowering the brie.
Olive oil: just a tiny drizzle under each tart helps the bottom turn golden and adds a subtle richness.

Fresh rosemary: aromatic, earthy, and the perfect complement to brie.
Egg: brushed lightly over the top, it gives the pastry that glossy, bakery-style finish.
Honey: a drizzle on top balances the savoury ingredients with a touch of sweetness.
Walnuts: lightly toasted for nuttiness and crunch, they add texture and a warm, toasty flavour.
Balsamic glaze (optional): a finishing drizzle that brings tangy sweetness.

✔ How To Make Puff Pastry Tarts

Start by preheating your oven to 375°F. Line a large baking sheet with parchment paper and set it aside. Lay both sheets of puff pastry out on a clean surface. Using a sharp knife or pastry cutter, slice them into 12–15 rectangles.

On your parchment-lined baking sheet, drizzle a tiny amount of olive oil in the spots where each tart will sit — about ⅛ teaspoon per tart. This helps crisp the bottom and gives a nice golden finish. Sprinkle a pinch of fresh rosemary directly onto each oiled area.

Next, layer the fillings. Place one or two thin slices of brie over each rosemary spot, then top the brie with a piece of prosciutto. Keep the layers centred so you have enough pastry around the edges to seal.

Once the fillings are in place, lay a rectangle of puff pastry over each stack. Gently press around the edges with your fingers, then use a fork to crimp the edges firmly. This helps seal the filling inside and anchors the pastry to the parchment so it doesn’t puff open.

Continue assembling until all the pastry and fillings are used. Make sure the tarts are spaced at least 2 inches apart so they bake evenly.

Brush the tops very lightly with the egg wash. Bake the tarts for 15–20 minutes, or until the pastry is puffed, crisp, and deeply golden.

Let the tarts cool on the baking sheet for 5 minutes. After 5 minutes, gently flip each tart over. Finish by sprinkling each tart with toasted walnuts and drizzling with honey and, if you like, a little balsamic glaze.

🗒 Variations

Fruity twist: add a thin slice of pear, apple, or fig under the brie for a subtle, fruity layer that balances the salty prosciutto.
Herb-forward: swap rosemary for thyme or sage for a different flavour profile.
Extra savoury: sprinkle a little cracked pepper or a few caramelized onions inside before sealing the pastry.
Holiday version: top the finished tarts with a spoonful of cranberry sauce instead of honey for a festive, tangy finish.

🗒 Substitutions

Prosciutto: use bacon, pancetta, serrano, or skip the meat entirely for a vegetarian version; the brie and herbs still make these incredibly flavourful.
Brie: camembert, goat cheese, or a cream cheese all could work.
Walnuts: pecans, pistachios, almonds, or pumpkin seeds can be used in their place; toast lightly for extra flavour.
Puff pastry: either store-bought or homemade works here; just be sure it’s fully thawed so it puffs evenly.

🍴 Leftovers? Lucky you.

While these puff pastry tarts are best enjoyed right away, you can store leftovers. Store the tarts in an airtight container in the fridge for up to 3 days. Reheat them in a 350°F oven for 6–8 minutes, just until the pastry crisps back up and the brie softens. Try to avoid microwaving as it makes the pastry soggy instead of flaky.

🤔 FAQ’S

👩🏻‍🍳 Hungry For More? 

If you loved these Puff Pastry Tarts, then make sure to check out a few of my other favourite appetizers you may also love:

• Crispy Salami Cups
• Stuffed Mushrooms with Bacon and Boursin
• Baked Brie with Jam
• Burrata with Shaved Tomatoes
• Boursin and Roasted Veggie Spread
• Eggplant Meatballs (aka Polpette di Melanzane)
• Boursin and Roasted Tomato Dip
• French Onion Dip

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these puff pastry tarts (or any recipe of mine) don’t forget to leave a review.

Let’s stay connected!

Are you following me on Instagram, TikTok, and Pinterest? Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!