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–+ servings
Cranberry Brie Tart with Pancetta & Thyme

Cranberry Brie Tart with Pancetta & Thyme for Effortless Entertaining

This Cranberry Brie Tart with Pancetta & Thyme is a stunning appetizer combining creamy Brie, tart cranberry sauce, and crispy pancetta in flaky pastry, perfect for any gathering.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Appetizers
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 sheet Puff Pastry Thawed before use
  • 1 large Egg For glazing
For the Filling
  • 8 oz Brie Cheese Can substitute with a similar soft cheese
  • 1 cup Cranberry Sauce Store-bought or homemade
  • 4 oz Pancetta Omit for a vegetarian version
  • 1 tbsp Fresh Thyme Other herbs like rosemary can be used

Equipment

  • Baking Sheet
  • skillet
  • Parchment Paper
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on a floured surface until smooth and even, about 1/8 inch thick, then transfer it to the prepared baking sheet.
  3. In a skillet over medium heat, cook the diced pancetta for 3-5 minutes until crispy, then drain on paper towel.
  4. Spread cranberry sauce evenly over the puff pastry, scatter crispy pancetta and thyme over it, then top with slices of Brie.
  5. Fold the puff pastry edges over the filling and pinch to create a rustic border, then brush with beaten egg.
  6. Bake in the preheated oven for 20-25 minutes until golden brown and bubbly.
  7. Let the tart cool slightly, then garnish with fresh thyme and slice for serving.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 25gProtein: 9gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

This tart can be made up to 2 hours in advance. Store leftovers in the fridge for up to 3 days.

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