Description
A delightful Cranberry Brie Tart featuring a flaky puff pastry crust, topped with a sweet and tangy cranberry sauce, melted creamy brie, crispy pancetta, and fragrant fresh thyme. This elegant appetizer or brunch dish blends savory and sweet flavors perfectly, offering a sophisticated bite that’s sure to impress guests.
Ingredients
Scale
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)
Topping:
- 2 oz. diced pancetta
- 6 oz. brie cheese, sliced
Instructions
- Prepare the cranberry sauce: In a medium saucepan, combine the fresh cranberries, water, brown sugar, and the leaves from 2 sprigs of fresh thyme. Bring the mixture to a boil over medium heat. Boil for about 2 minutes until the cranberries begin to break down and release their juices. Remove from heat and let the sauce cool completely in the refrigerator.
- Cook the pancetta: In a sauté pan over medium heat, cook the diced pancetta until browned and crispy, about 5 to 7 minutes. Remove pancetta from the pan and drain on paper towels to remove excess fat. Set aside.
- Preheat and prepare puff pastry: Preheat your oven to 375°F (190°C). Fit the thawed puff pastry sheet into an ungreased 14” x 5” tart pan, trimming and adjusting the pastry as necessary to fit snugly. Prick the dough all over with a fork to prevent excessive puffing. Brush the entire surface with the egg white to give the crust a shiny finish.
- Blind bake the crust: Place the tart pan in the oven and bake the puff pastry crust for 8 minutes, or until it looks shiny and has just begun to puff up slightly. This will create a firm base for the toppings. Remove from the oven.
- Assemble the tart: Evenly spread the chilled cranberry sauce over the partially baked puff pastry. Arrange the sliced brie cheese on top of the cranberry layer, then sprinkle the cooked pancetta bits evenly over the brie.
- Bake to finish: Return the assembled tart to the oven and bake for an additional 15 minutes, or until the puff pastry turns golden brown and the brie is soft and slightly melted.
- Garnish and serve: Sprinkle the tart with the remaining thyme leaves for a fresh herbal aroma. Serve the tart warm, ideally shortly after baking to enjoy the melty cheese and crisp pastry together.
Notes
- Thaw the puff pastry overnight in the refrigerator for best results, or for about 30 minutes at room temperature if short on time.
- Use fresh thyme leaves for garnish to enhance flavor and presentation.
- You can substitute pancetta with bacon if pancetta is unavailable.
- For a vegetarian version, omit pancetta and consider adding toasted nuts or seeds for crunch.
- This tart is best served warm but can be reheated gently in the oven.
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 280
- Sugar: 10g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
