Description
Cranberry Brie Tart with Pancetta and Fresh Thyme combines creamy brie, crispy pancetta, tart cranberries, and fragrant fresh thyme in a flaky puff pastry crust. This easy-to-make appetizer balances sweet and savory flavors, perfect for holiday parties, casual get-togethers, or elegant snacking. Its beautiful presentation and customizable variations make it a versatile and impressive dish.
Ingredients
Scale
Base
- 1 sheet pre-made puff pastry
Cheese and Toppings
- 7 oz brie cheese, sliced or chunked
- 1 cup fresh cranberries
- 4 oz pancetta, diced
- 2 tbsp fresh thyme leaves
- 1–2 tsp honey or maple syrup (optional)
For Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Puff Pastry Base: Thaw the pre-made puff pastry sheet according to package directions. Lightly flour a surface and roll out the pastry slightly. Transfer it to a tart pan or baking sheet, trimming edges if needed. Use a fork to prick the base lightly to prevent excessive puffing during baking.
- Cook the Pancetta: Heat a skillet over medium heat and cook the diced pancetta until crispy. Remove from the skillet and drain on paper towels to remove excess fat, ensuring a crunchy texture.
- Assemble the Tart: Evenly layer slices or chunks of brie over the puff pastry base. Scatter fresh cranberries and the cooked pancetta pieces atop the cheese. Sprinkle fresh thyme leaves evenly over the filling. If desired, drizzle honey or maple syrup lightly over the top for a subtle sweetness.
- Brush with Egg Wash and Bake: Lightly brush the exposed edges of the puff pastry with beaten egg to achieve a golden-brown finish. Preheat the oven to 400°F (200°C) and bake the tart for 20-25 minutes, until the pastry is puffed and golden, and the cheese is melted and bubbly.
- Cool and Garnish: Allow the tart to cool for a few minutes to let the cheese set and flavors meld. Garnish with extra sprigs of fresh thyme or additional cranberries before slicing and serving.
Notes
- Use cold pastry to ensure a flaky crust and prevent sogginess.
- Do not overfill the tart to avoid weighing down the crust, which can cause uneven baking.
- Pat pancetta dry after cooking to remove excess grease and keep it crispy.
- Fresh thyme is preferred over dried for brighter flavor and aroma.
- Let the tart rest briefly before slicing to help the cheese set.
- Cover pastry edges with foil halfway through baking if they brown too quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 45 mg