Description
Cranberry Brie Tart with Pancetta & Thyme: A deliciously savory tart featuring brie, pancetta, and thyme for a crowd-pleasing appetizer!
Ingredients
Scale
- 1 sheet puff pastry (14oz/400g), thawed but still cold
- 8oz (225g) brie cheese, rind removed and cut into 1/4-inch slices
- 4oz (115g) pancetta, diced
- 1 cup (100g) fresh cranberries
- 1/4 cup (50g) granulated sugar
- 2 tablespoons fresh thyme leaves, plus extra sprigs for garnish
- 2 tablespoons honey
- 1 egg, beaten (for egg wash)
- 1/8 teaspoon freshly ground black pepper
- Pinch of flaky sea salt
Instructions
- Step 1: Prepare the Cranberries Combine the fresh cranberries and sugar in a small saucepan over medium heat. Cook for 3-4 minutes, stirring occasionally, until the cranberries just begin to burst and the sugar dissolves into a light syrup. Remove from heat and allow to cool completely. This step can be done up to 2 days in advance – just store the cranberry mixture in an airtight container in the refrigerator.
- Step 2: Crisp the Pancetta In a skillet over medium heat, cook the diced pancetta until crisp and golden, about 5-7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain excess fat. Set aside. The rendered fat can be reserved for other cooking applications if desired – it adds wonderful flavor to roasted potatoes or vegetables.
- Step 3: Prepare the Pastry Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Gently unfold the thawed puff pastry onto the parchment. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center area (not the border) all over with a fork to prevent it from puffing up excessively during baking.
- Step 4: Assemble the Tart Arrange the brie slices evenly over the center of the pastry, staying within your scored border. Drain any excess liquid from your cooled cranberry mixture, then spoon it over the brie. Scatter the crispy pancetta pieces on top, followed by sprinkling the fresh thyme leaves. Finish with a light dusting of black pepper.
- Step 5: Bake to Golden Perfection Brush the border of the pastry with beaten egg for a beautiful golden shine. Bake at 425°F (220°C) for 10 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 15-20 minutes until the pastry is deeply golden and crisp. The brie should be completely melted and beginning to bubble at the edges.
- Step 6: Finish and Serve Remove the Cranberry Brie Tart with Pancetta & Thyme from the oven and drizzle with honey while still warm. Garnish with additional fresh thyme sprigs and a light sprinkle of flaky sea salt. Let rest for 5-10 minutes before slicing into squares or rectangles for serving.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories per serving
- Sugar: 10 grams
- Sodium: 450 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 12 grams
- Cholesterol: 45 mg
Keywords: Cranberry Brie Tart with Pancetta & Thyme