Ingredients

Serves 4

　　6 ounces Brie, chilled

　　1 large egg

　　a thawed 17 1/4-ounce package frozen puff pastry sheets (2 sheets)

　　

For dressing

3 tablespoons white-wine vinegar

　　1 teaspoon Dijon mustard

　　1 teaspoon chutney (preferably tomato)

　　extra-virgin olive oil

　　2 vine-ripened tomatoes

　　4 cups mesclun (mixed baby greens; about 4 ounces)

　　

Step 1

Discard rind from Brie and cut into 1/4-inch dice. Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.

　　

Step 2

In a bowl lightly beat egg. With a 3 1/2-inch round cutter cut out 4 rounds from 1 pastry sheet and fit rounds into four 1/2-cup muffin cups. Fill cups with frozen Brie cubes. With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet. Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup. With a sharp small knife make steam vents in pastry tops. Chill pastries 30 minutes.

　　

Make dressing while pastries are chilling:

Step 3

In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper. Dressing may be made 1 day ahead and chilled, covered.

　　

Step 4

Quarter tomatoes and cut out seed sections. Cut quarters into thin strips.

　　

Step 5

Preheat oven to 425° F.

　　

Step 6

Bake pastries in middle of oven until deep golden, about 25 minutes. Cool Brie en croûte in cups on a rack 5 minutes and lift from cups, keeping upright. Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste. Serve Brie en croûte warm with salad.