Description
A festive Cranberry Brie Tart with Pancetta & Thyme that combines the flavors of creamy Brie, tangy cranberry sauce, and crunchy pancetta, all wrapped in crispy puff pastry.
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 your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and place it on the baking sheet.
- In a skillet over medium heat, cook the diced pancetta until crispy. Drain on paper towels to remove excess grease.
- Spread the cranberry sauce evenly over the puff pastry, leaving a 1-inch border.
- Layer the sliced Brie over the cranberry sauce, followed by the crispy pancetta and fresh thyme leaves. Season with salt and pepper.
- Fold the edges of the pastry over the filling to form a rustic border, then brush the edges with the beaten egg.
- Bake for 20-25 minutes until the pastry turns golden and flaky.
- Once baked, remove from the oven, garnish with fresh thyme sprigs, and let cool before slicing.
Notes
Using homemade cranberry sauce can enhance the flavor of your tart. Consider adding crushed red pepper flakes for heat or a drizzle of honey for sweetness before serving.
