Description
A delicious Cranberry Brie Tart featuring crispy pancetta and fresh thyme, perfect as an appetizer or festive dish.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 8 ounces Brie cheese, sliced
- 1 cup cranberry sauce (homemade or store-bought)
- 4 ounces pancetta, diced
- 1 tablespoon fresh thyme leaves
- 1 egg, beaten (for egg wash)
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases. Place the pastry on the prepared baking sheet.
- In a skillet over medium heat, cook the diced pancetta until crispy. Remove from heat and drain on paper towels.
- Spread the cranberry sauce evenly over the puff pastry, leaving a 1-inch border around the edges.
- Layer the sliced Brie over the cranberry sauce, then sprinkle the crispy pancetta and fresh thyme leaves on top. Season with salt and pepper.
- Fold the edges of the pastry over the filling to create a rustic border. Brush the edges with the beaten egg for a golden finish.
- Bake for 20-25 minutes or until the pastry is golden and flaky.
- Remove from the oven, garnish with fresh thyme sprigs, and let cool for a few minutes before slicing and serving.
Notes
- For a sweeter tart, consider using a cranberry sauce with added sugar or orange zest.
- Pair with a light salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg