This Cranberry Brie Tart with Pancetta & Thyme is a unique appetizer that’s perfect for the holidays! It’s a delicious twist on a traditional baked brie.
One of my favorite Christmas Day appetizers is the baked brie that my mom makes every year. Each year, it gets devoured, way too much of it from my doing. This Cranberry Brie Tart has that same melty brie and puff pastry that I love so much, but this version comes with unique flavors and a delicious, buttery crust.
The tart comes together super quickly, despite making a super quick cranberry sauce in the process. If you want to skip that step, leave out the cranberries, sugar, and water and just use a cranberry sauce you may already have, and add some thyme to it. This makes things even easier. And who doesn’t love that during the holidays?
Hope you all have a wonderful, delicious, and family-filled holiday! Enjoy :)
Ingredients
- 1 sheet frozen puff pastry, thawed in the fridge
- 1 egg white
- 1 1/2 cups fresh cranberries
- 1/4 water
- 1/2 cup brown sugar
- 3 sprigs of thyme
- 2 oz. diced pancetta
- 6 oz. brie, sliced
Instructions
- In a medium saucepan, combine the cranberries, water, brown sugar, and the leaves from 2 sprigs of thyme. Bring ingredients to a boil, boil for 2 minutes on medium heat or until cranberries have started to break down. Place in the refrigerator to cool.
- In a saute pan, cook pancetta over medium heat until browned. Remove from saucepan and place on a paper towel. Set aside.
- Preheat oven to 375°F. Fit your puff pastry sheet into an ungreased 14”x5" tart pan; you may need to cut pieces to fit. Prick the puff pastry all over with a fork, and then brush with egg white. Bake for 8 minutes or until shiny and just starting to puff up. Remove from the oven.
- Spread prepared cranberry sauce evenly over the puff pastry. Top with sliced brie and pancetta bits. Return to the oven for 15 minutes or until the puff pastry is golden brown. Sprinkle with remaining thyme leaves. Serve warm.
