Cranberry Brie Tart With Pancetta And Thyme
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.
Calories:
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.