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1
Discard rind from Brie and cut into 1/4-inch dice.
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2
Freeze Brie cubes, covered, until hard, at least 1 hour, and up to 3 days.
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3
In a bowl lightly beat egg.
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4
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.
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5
Fill cups with frozen Brie cubes.
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6
With a 2 1/2-inch round cutter cut out 4 rounds from remaining pastry sheet.
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7
Brush 1 side of each round with egg and put 1 round, egg side down, onto each filled cup.
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8
With a sharp small knife make steam vents in pastry tops.
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9
Chill pastries 30 minutes.
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10
In a small bowl whisk together vinegar, mustard, and chutney and add oil in a stream, whisking until emulsified.
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11
Season dressing with salt and pepper.
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12
Dressing may be made 1 day ahead and chilled, covered.
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13
Quarter tomatoes and cut out seed sections.
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14
Cut quarters into thin strips.
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15
Preheat oven to 425 F.
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16
Bake pastries in middle of oven until deep golden, about 25 minutes.
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17
Cool Brie en croute in cups on a rack 5 minutes and lift from cups, keeping upright.
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18
Whisk dressing to combine and in a bowl toss together mesclun, tomatoes, enough dressing to coat, and salt and pepper to taste.
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19
Serve Brie en croute warm with salad.
