Description
This Cranberry Brie Tart with Pancetta & Thyme is a delightful combination of tart, savory, and cheesy flavors perfect for a festive appetizer or elegant snack. Featuring a flaky puff pastry base topped with tangy cranberry sauce, creamy brie, crispy pancetta, and fragrant thyme, this tart is both visually appealing and deliciously satisfying.
Ingredients
Scale
Puff Pastry
- 1 sheet frozen puff pastry, thawed in the fridge
- 1 egg white
Cranberry Sauce
- 1 1/2 cups fresh cranberries
- 1/4 cup water
- 1/2 cup brown sugar
- 3 sprigs of fresh thyme (leaves separated)
Toppings
- 2 oz. diced pancetta
- 6 oz. brie cheese, sliced
Instructions
- Make the Cranberry Sauce: In a medium saucepan, combine the cranberries, water, brown sugar, and the leaves from 2 sprigs of thyme. Bring to a boil over medium heat and boil for 2 minutes or until the cranberries begin to break down. Remove from heat and place the sauce in the refrigerator to cool.
- Cook the Pancetta: In a sauté pan over medium heat, cook the diced pancetta until it is browned and crisp. Once cooked, remove from the pan and place on a paper towel to drain excess fat. Set aside.
- Prepare the Puff Pastry Base: Preheat your oven to 375°F (190°C). Fit the thawed puff pastry sheet into an ungreased 14”x5” tart pan; cut pieces of pastry if needed to fit neatly. Prick the pastry all over with a fork to prevent excessive puffing. Brush the pastry with the egg white to give the crust a shiny finish. Bake for 8 minutes or until the pastry is shiny and just starting to puff up. Remove from the oven.
- Assemble and Bake the Tart: Spread the cooled cranberry sauce evenly over the partially baked puff pastry. Arrange sliced brie cheese on top, then sprinkle with the cooked pancetta bits. Return the tart to the oven and bake for an additional 15 minutes or until the pastry is golden brown and the brie is melted and bubbly.
- Garnish and Serve: Remove the tart from the oven and sprinkle with the leaves from the remaining thyme sprig. Serve the tart warm to enjoy the full blend of flavors and textures.
Notes
- You can substitute pancetta with cooked bacon if pancetta is unavailable.
- For a vegetarian option, omit pancetta and consider adding toasted nuts or seeds for crunch.
- Fresh thyme adds the best aroma, but dried thyme can be used in a pinch.
- If you prefer a sweeter tart, add a bit more brown sugar to the cranberry sauce.
- Make sure to thaw puff pastry properly for best texture and handling.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 280
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
