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Cranberry Brie Tart with Pancetta & Thyme

Cranberry Brie Tart with Pancetta & Thyme: A Festive Delight

This Cranberry Brie Tart with Pancetta & Thyme combines puff pastry, creamy Brie, tangy cranberry sauce, and crispy pancetta for a delicious holiday appetizer.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 45 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart
  • 1 sheet Puff Pastry store-bought
  • 8 ounces Brie Cheese swap with Camembert for stronger flavor
  • 1 cup Cranberry Sauce homemade recommended
For the Savory Element
  • 4 ounces Pancetta or substitute with bacon or toasted walnuts
For the Aromatic Touch
  • 2 tablespoons Fresh Thyme or use rosemary as an alternative
For the Finishing Touch
  • 1 large Egg for brushing; milk for non-egg wash

Equipment

  • oven
  • baking sheet
  • Medium skillet
  • parchment paper
  • Pastry Brush

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare your baking sheet by lining it with parchment paper.
  2. Roll out the puff pastry to about ¼ inch thick and transfer it to the prepared baking sheet, ensuring some overhang.
  3. Cook the diced pancetta in a skillet over medium heat for 3-5 minutes until crispy. Drain on paper towels.
  4. Spread cranberry sauce over the center of the pastry, layer with cooked pancetta, and top with slices of Brie.
  5. Fold the edges of the puff pastry over the filling to create a rustic border.
  6. Brush the edges with beaten egg for a golden finish.
  7. Bake for 20-25 minutes until the pastry is golden brown; watch closely in the last few minutes.
  8. Let it cool for 5 minutes, then garnish with fresh thyme before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 500mgPotassium: 120mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Refrigerate the assembled tart for up to 2 hours before baking for flakiness. Avoid freezing the assembled tart to maintain texture.

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