Best 12 Brie Pie Tourte Au Brie Recipes

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Brie pie tourte au brie is a classic French dish that combines the rich, creamy taste of brie cheese with the flaky, buttery crust of a pie. This savory pie is perfect for any occasion, from a casual family dinner to a special holiday gathering. Whether you're a seasoned chef or a beginner in the kitchen, this recipe will guide you through the steps of creating this delicious dish.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BRIE IN PIE CRUST



Baked Brie in Pie Crust image

Lynn's Baked Brie with Raspberry Jam

Provided by phyll

Categories     Desserts

Time 25m

Yield 10

Number Of Ingredients 4

Pam
Pie Crust
Brie
Raspberry Jam (sugar free)

Steps:

  • Pre Grease Pan Put Pie Crust in pan Put Raspberry Jam on pie crust Put Brie on top then more jam on the Brie PULL pie crust UP OVER the brie Wet fingers and press the pie crust to close it up Bake 20-25 minutes at 350 degrees

Nutrition Facts : Calories 0 calories, Fat 0 g, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (0g), Sodium 0 mg, Sugar 0 g, TransFat 0 g

BRIE PIE (TOURTE AU BRIE)



Brie Pie (Tourte Au Brie) image

This is the specialty of the Dufour family at the Ferme Auberge de la Recette farm/inn in France, in the heart of brie country. We ate there one day because we'd read such good things about their brie pie. I didn't ask for the recipe because I didn't think they'd be willing to give it to me. But recently, we learned that the farm was featured on a cooking show, and they explained how to make their famous brie pie! If you are unable to find the different types of brie, using only one type will probably work, although the taste might be a little different. Prep time does not include refrigeration time.

Provided by frusakam

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

250 g flour
125 g butter or 125 g margarine
water
150 g brie cheese, de meaux
150 g brie cheese, de melun
50 g brie cheese, de coulommiers
2 eggs
1 cup cream
nutmeg, to taste
salt, to taste

Steps:

  • The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
  • Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
  • Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
  • Beat 1 egg together with the liquid cream and pour over the brie slices.
  • Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
  • Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
  • Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.

Nutrition Facts : Calories 597.5, Fat 42.7, SaturatedFat 26.2, Cholesterol 199.8, Sodium 526.4, Carbohydrate 33.7, Fiber 1.1, Sugar 0.6, Protein 19.8

BAKED BRIE A LA REE



Baked Brie a la Ree image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

3 tablespoons pine nuts
4 tablespoons butter
1 large yellow onion, sliced thin
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
One 8-ounce wheel of brie, chilled
1 tablespoon fresh Italian parsley leaves
2 teaspoons fresh oregano, minced
6 carrots, peeled and cut into sticks

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
  • Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
  • Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
  • Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.

HOLIDAY BRIE EN CROUTE



Holiday Brie en Croute image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/2 cup apricot preserves
seedless raspberry jam
1/3 cup dried cranberry
1/4 cup toasted sliced almond
1 (13- to 16-ounce) Brie cheese round
1 package (13 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Steps:

  • Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
  • Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.

PASTRY-WRAPPED BRIE



Pastry-Wrapped Brie image

Go full-on kitsch with this 1970s-inspired platter: Pair grocery-store favorites like a port wine cheese ball and cubed havarti with a classic baked brie and old-school crackers. Don't forget the frilly toothpicks!

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Roll out 1 sheet puff pastry into a 12-inch round on a lightly floured surface. Trim into a circle and place an 8-ounce wheel of brie in the center. Brush the pastry with egg wash; fold into the center over the brie, pressing to seal. Press a smaller round of puff pastry on top, then brush all over with more egg wash. Bake at 400 degrees F until golden, 25 minutes.
  • Photography by Alison Gootee

TARTE DE BRIE



Tarte De Brie image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 8 servings

Number Of Ingredients 6

8 ounces pie dough
8 ounces Brie cheese
1/2 pint milk or cream
2 eggs, beaten
1/2 teaspoon powered ginger
Salt

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch flan dish with pastry. Remove the outside rind from the cheese, and cut the cheese into 1-inch square pieces. Place them into the lined dish. Cut the rind into neat triangular pieces and arrange them on top of the cheese. Beat together the milk or cream, eggs, ginger and salt, to taste. Pour carefully into the dish, trying not to disturb the arrangement of the rind. Bake for about 40 minutes or until the custard is set and the tart is golden brown on top.

TRIPLE BERRY BAKED BRIE



Triple Berry Baked Brie image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 7

1 sheet frozen puff pastry, thawed
1/3 cup Smucker's® Orchard's Finest™ Northwest Triple Berry Preserves
8 ounces round baby wheel brie cheese
1/4 cup chopped hazelnuts or pecans
1 large egg
1 tablespoon water
Assorted crackers, pear slices and/or apple slices

Steps:

  • HEAT oven to 400 degrees F. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.
  • WHISK egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.
  • BAKE 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.

CRANBERRY BRIE PIE



Cranberry Brie Pie image

Now you don't have to wait for dessert to have a slice of pie. Give everyone a thin slice of this extra special appetizer that joins tart cranberries with rich Brie. -Marie Parker, Milwaukee, WI

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 12 servings.

Number Of Ingredients 13

3 cups fresh or frozen cranberries
1 cup packed brown sugar
1 cup orange juice
1/3 cup all-purpose flour
1 teaspoon balsamic vinegar
1 sheet refrigerated pie crust
4 ounces Brie cheese, finely chopped
1 teaspoon vanilla extract
2 tablespoons butter
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 450°. In a small saucepan, combine cranberries, brown sugar, orange juice, flour and vinegar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, unroll crust into a 9-in. metal pie plate; flute edges. Sprinkle with cheese; bake 8 minutes or until cheese begins to melt. Reduce oven setting to 350°., Remove cranberry mixture from heat; stir in vanilla. Pour into crust. Dot with butter., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 30-35 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Facts : Calories 297 calories, Fat 13g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 179mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

BRIE AND PROSCIUTTO TART



Brie and Prosciutto Tart image

Feel free to experiment with this versatile tart. Substitute ham or Canadian bacon for prosciutto, Swiss chard for spinach and your favorite kind of creamy cheese for Brie.-Amy Tong, Anaheim, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 20

1/2 cup finely chopped pecans
1-1/2 cups all-purpose flour
2 teaspoons sugar
1/2 cup cold butter, cubed
1 egg yolk
1 tablespoon water
1 teaspoon Dijon mustard
FILLING:
3 shallots, thinly sliced
1 tablespoon olive oil
2 cups fresh baby spinach
4 thin slices prosciutto or deli ham
3 eggs
2/3 cup 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes
4 ounces Brie cheese, rind removed and cubed
1/4 teaspoon minced fresh thyme

Steps:

  • Preheat oven to 350°. In a food processor, process pecans until finely chopped. Add flour and sugar; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. In a small bowl, whisk egg yolk, water and mustard. While processing, gradually add egg yolk mixture until dough forms a ball., Press onto the bottom and up the sides of an ungreased 14x4-in. fluted tart pan with removable bottom. Bake 18-22 minutes or until crust is lightly browned. Cool on a wire rack., In a large skillet, saute shallots in oil until tender. Add spinach; cook 1-2 minutes longer or until wilted. Remove and set aside to cool., Meanwhile, in the same skillet, cook prosciutto over medium heat until slightly crisp. Remove to paper towels; drain. In a large bowl, whisk the eggs, milk and seasonings. Spoon spinach mixture into crust; pour egg mixture over top. Top with prosciutto and cheese., Bake 30-35 minutes or until a knife inserted in the center comes out clean. Sprinkle with thyme. Serve warm.Freeze option: Before topping with thyme, securely wrap and freeze cooled tart in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°. Sprinkle with thyme.

Nutrition Facts : Calories 248 calories, Fat 18g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 294mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

SALMON AND BRIE PIE



Salmon and Brie Pie image

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia).

Provided by JustJanS

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 sheets shortcrust pastry
2 tablespoons butter
1 small onion, finely diced
2 tablespoons flour
1 cup milk
2 teaspoons lemon juice
200 g brie cheese, cut into small wedges
300 g smoked salmon (I used chunky off-cuts)
2 green onions, green ends only, finely sliced
1/2 teaspoon dill leaves
fresh ground black pepper
milk, to glaze

Steps:

  • Preheat oven to 200c.
  • Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
  • Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
  • Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
  • Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
  • Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
  • We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.

PASSOVER MATZO BRIE



Passover Matzo Brie image

Make and share this Passover Matzo Brie recipe from Food.com.

Provided by Chef Howie P.

Categories     Breakfast

Time 13m

Yield 1 serving(s)

Number Of Ingredients 7

2 cups boiling water
3 pieces plain matzos
3 eggs
1 teaspoon butter or 1 teaspoon margarine
1 teaspoon oil (not olive oil)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Crumble matzos into small pieces in a mixing bowl.
  • Hand whisk eggs well in a bowl.
  • Pour boiling water over matzos to moisten, drain water once Matzos is soft and wet.
  • Heat 8" frying pan with butter and oil - medium to medium high heat.
  • Preheat oven to broil - 450 degrees.
  • Pour eggs over matzos to coat all pieces.
  • Pour matzos and egg mixture into the frying pan for 2-3 minutes or until firm (do not over cook).
  • Place frying pan in the oven on the middle shelf making sure that the handle can take the heat or leave handle out of the oven. DO NOT close the oven door.
  • Watch the matzo brie carefully, that it does not burn and rises evenly.
  • Once the matzo brie finishes rising and turns golden brown (5-6 minutes), remove from the oven.
  • Place a plate on the top of the frying pan an flip over onto the plate.
  • Season with salt and pepper to taste and serve hot.
  • For a sweeter version, omit the salt and pepper and top with your favorite jam or jelly.

Nutrition Facts : Calories 289.3, Fat 22.6, SaturatedFat 7.7, Cholesterol 568.1, Sodium 1423.5, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 18.9

CHUTNEY BAKED BRIE



Chutney Baked Brie image

This round wheel of Brie is dusted with curry powder, then spread with a mango chutney, studded with chopped cashews, and baked until the cheese inside the rind is melted. The sweet/savory combination is creamy and delicious.

Provided by Hillary Quinn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 32

Number Of Ingredients 5

1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney
1 cup chopped cashews
1 French baguette, cut into 1/2 inch slices

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
  • Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 13.8 g, Cholesterol 31.3 mg, Fat 11 g, Fiber 0.7 g, Protein 9 g, SaturatedFat 5.9 g, Sodium 318.3 mg, Sugar 4.4 g

Tips:

  • Use ripe, soft brie cheese. Brie cheese that is too firm will not melt well and will result in a dry pie.
  • Use a good quality puff pastry. Puff pastry is the traditional pastry for brie pie, and it gives the pie a light and flaky crust.
  • Be careful not to overfill the pie. If the pie is too full, the filling will bubble over and make a mess.
  • Bake the pie until the crust is golden brown and the filling is bubbly. This usually takes about 30 minutes.
  • Let the pie cool slightly before serving. This will help the filling to set and prevent it from spilling out when you cut into it.

Conclusion:

Brie pie is a delicious and easy-to-make appetizer or main course. It is perfect for parties or potlucks, and it can be made ahead of time. With its creamy, gooey center and flaky crust, brie pie is sure to be a hit with your guests.

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