Brie Tartlets with Grape-Pecan Compote

Ingredients:

• 2 cups small red grapes
• 1 tbsp. vegetable oil
• 1/4 cup pecans
• 1 tbsp freshly squeezed lemon juice + 1 tsp lemon zest
• 1 circle of brie cheese weighing 220 g.
• 2 x 50g packages of mini filo pastry tartlets (about 30 pcs.)
• Coarsely ground black pepper

Preparation:

1. Preheat oven to 350°F (175°C). Toss the grapes with vegetable oil on a rimmed baking sheet. Bake, stirring once, until the grapes burst and are very soft, 25-30 minutes.
2. Meanwhile, spread the pecans on a second baking sheet and bake until deep golden brown, 10-12 minutes. Let cool, then finely chop.
3. Using a slotted spoon, transfer the grapes to a small, shallow bowl, reserving the oil on the baking sheet. Add the lemon juice, zest, and a pinch of salt; set aside to cool completely, then stir in the toasted nuts. The compote can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.
4. Trim just the very edges of the Brie wheel to create a rough square (it's okay if some rind remains in the corners), then cut the cheese into 30 cubes. Place one cube in each filo pastry tartlet and arrange them on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
5. Spoon a little compote into each tartlet and sprinkle with black pepper. Serve warm.