It was one of those crisp December evenings when the world outside felt hushed and still, and the scent of pine and wood smoke drifted through the air. My husband and I had just come home from our granddaughter’s school concert, cheeks red from the cold and hearts full from the music.
I wanted something simple yet elegant to serve, something that felt like Christmas without spending hours in the kitchen. I opened the fridge, spotted a wheel of brie, some leftover cranberry sauce, and a packet of puff pastry I had tucked away. That’s how this Cranberry Brie Tart with Pancetta and Thyme came to life.
As it baked, the aroma filled the house — the buttery pastry puffing perfectly, the pancetta sizzling just enough to crisp, and that sweet-tart cranberry bubbling around the edges. When I served it warm on a wooden board, it looked like something out of a holiday magazine, yet it was so easy to make.
The mix of savory and sweet reminded me of Christmas mornings from years ago, laughter echoing through the house, kids sneaking extra treats, and me, always at the stove, making something to bring everyone together.
Short Description
A golden, flaky tart layered with creamy brie, tangy cranberry sauce, crispy pancetta, and fresh thyme — this festive dish makes a beautiful appetizer or light meal for holiday gatherings.
Key Ingredients
- 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
Tools Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Skillet
- Pastry brush
- Knife and cutting board
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Pastry
On a lightly floured surface, roll out the puff pastry to smooth out any creases. Transfer it to the prepared baking sheet, pressing lightly to flatten.
Step 3: Cook the Pancetta
In a skillet over medium heat, cook the diced pancetta until crispy. Drain on paper towels to remove excess fat.
Step 4: Assemble the Tart
Spread the cranberry sauce evenly over the pastry, leaving a 1-inch border. Layer the brie slices over the sauce, then sprinkle the pancetta and thyme leaves on top. Add a pinch of salt and pepper.
Step 5: Fold and Brush
Fold the edges inward to create a rustic border. Brush the edges with the beaten egg for a golden shine.
Step 6: Bake the Tart
Bake for 20–25 minutes, or until the pastry is puffed and deeply golden, and the cheese has melted into the cranberries.
Step 7: Garnish and Serve
Remove from the oven and let cool slightly. Garnish with fresh thyme sprigs before slicing. Serve warm.
Tip: If your pastry starts to brown too quickly, cover the edges loosely with foil during the last few minutes of baking.
Why You’ll Love This Recipe
Festive and Elegant: Perfect for Christmas gatherings or any winter celebration.
Balanced Flavors: Combines the rich creaminess of brie, tartness of cranberries, and salty pancetta for a crowd-pleasing bite.
Simple Yet Impressive: Minimal ingredients, maximum flavor, and looks stunning on any table.
Customizable: Works beautifully with fig jam, caramelized onions, or a vegetarian twist.
Quick and Convenient: Ready in under 30 minutes — ideal for spontaneous entertaining.
Mistakes to Avoid & Solutions
Overloading the Tart: Too much cranberry sauce can make the pastry soggy. Use a thin, even layer.
Skipping the Egg Wash: This step gives the tart its glossy, golden finish — don’t skip it.
Underbaking: If the pastry still looks pale, leave it for a few more minutes. It should be crisp and golden brown.
Soggy Base: Bake on the lower oven rack or preheat the baking sheet to help the bottom crisp.
Too Much Salt: Pancetta and brie are naturally salty, so season lightly.
Serving and Pairing Suggestions
Slice into small squares for a festive appetizer.
Serve alongside a fresh arugula salad with balsamic glaze for a light meal.
Pair with sparkling wine, rosé, or a crisp cider.
Perfect for a brunch buffet, potluck, or cozy holiday dinner.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes until warm and crisp. Avoid the microwave to keep the pastry flaky.
Freezing: You can freeze the assembled unbaked tart for up to 1 month. Bake directly from frozen, adding a few extra minutes.
FAQs
1. Can I use bacon instead of pancetta?
Yes, thick-cut bacon works well and adds a smoky flavor.
2. Do I need to remove the brie rind?
No, the rind is edible and melts beautifully, adding texture and flavor.
3. Can I use puff pastry straight from the freezer?
Thaw it in the fridge overnight or at room temperature for 30 minutes before rolling.
4. What type of cranberry sauce works best?
Whole berry cranberry sauce gives the best texture, but smooth sauce also works if that’s what you have.
5. Can I make this tart ahead of time?
You can assemble it up to a day ahead, cover tightly, and refrigerate until ready to bake.
Tips & Tricks
Chill the pastry before baking to prevent shrinking.
For a richer flavor, brush the tart edges with melted butter before baking.
Add a drizzle of honey after baking for a sweet finish.
Sprinkle crushed pistachios or walnuts on top for added crunch.
If making for a crowd, double the recipe and bake on two sheets.
Recipe Variations
Fig and Prosciutto Tart: Replace cranberry sauce with fig jam and pancetta with thin slices of prosciutto.
Apple Brie Tart: Use apple butter and add a few thin apple slices before baking.
Vegetarian Option: Omit pancetta and add caramelized onions or roasted butternut squash.
Savory Herb Version: Add a touch of garlic and rosemary to the brie layer for a deeper, aromatic note.
Mini Tarts: Use puff pastry squares in muffin tins for bite-size appetizers. Bake for 12–15 minutes.
Final Thoughts
That night, when we finally sat down by the twinkling tree, I served this tart on a wooden board, still warm from the oven. The brie melted into little rivers between the cranberry and pancetta, and the thyme gave off a faint, herby perfume. My husband poured two glasses of wine, and we toasted to another holiday season filled with small, beautiful moments.
I remember thinking how this tart, so simple yet elegant, felt like a reflection of the season — comforting, bright, and full of flavor. Cooking doesn’t have to be elaborate to feel special; sometimes, it just needs heart and a touch of thyme.
Cranberry Brie Tart With Pancetta And Thyme
Ingredients
- 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 the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth any creases, then transfer it to the sheet.
- In a skillet, cook the pancetta over medium heat until crispy, then drain on paper towels.
- Spread cranberry sauce evenly over the pastry, leaving a 1-inch border.
- Arrange the brie slices on top, followed by the pancetta and thyme. Season lightly with salt and pepper.
- Fold the edges inward to form a rustic border and brush them with the beaten egg.
- Bake for 20–25 minutes, until golden, puffed, and bubbling. Let cool slightly, garnish with fresh thyme, and serve warm.
