Cranberry Brie Tart Pancetta Thyme

If you are searching for a showstopper appetizer or brunch treat this cranberry brie tart with pancetta and thyme is pure holiday magic in a single bite. It comes together with buttery puff pastry creamy brie and the perfect mix of salty savory and tart flavors.

I first made this tart for a winter gathering and my friends polished it off in record time. Ever since it has had a recurring spot on our holiday table and honestly we look forward to it all year.

Gather Your Ingredients

• Puff pastry: one sheet look for brands with all butter for best flavor and flakiness
• Brie cheese: about eight ounces choose a creamy double or triple cream variety if possible for rich meltiness
• Cranberry sauce: one cup homemade gives a fresher taste but a good quality store-bought works well when in a pinch
• Pancetta: four ounces seek out thick-sliced pancetta from the deli and crisp thoroughly for a savory bite
• Fresh thyme leaves: about a tablespoon snip them right before using for vibrant aroma
• Egg: one large used as egg wash for a shiny golden crust
• Salt and pepper: to taste opt for flaky sea salt if available for a subtle crunch

How to Make It

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit and let it fully preheat Line a baking sheet with parchment so nothing sticks and for easy untangling later

Prepare the Puff Pastry:

Roll out the thawed puff pastry on a lightly floured surface to soften and smooth out any creases This ensures even rising and a pretty tart Place it on your parchment lined sheet

Crisp the Pancetta:

In a skillet over medium heat cook the diced pancetta stirring often until it is deep golden and crisp Transfer to paper towels to drain away excess fat This step adds incredible salty crunch

Assemble the Tart:

Spread cranberry sauce evenly over the center of the pastry leaving about an inch border all around Layer brie slices on top so every bite gets a bit of cheese Sprinkle with thyme fresh from the stems and scatter the crispy pancetta on top Add a light touch of salt and pepper

Shape and Finish:

Fold the pastry edges up over the filling in rustic pleats This creates a golden border that traps all the gooey goodness inside Brush exposed pastry with beaten egg using a pastry brush for extra shine and color

Bake to Perfection:

Transfer the tart to the oven and bake for twenty to twenty five minutes or until the pastry is puffed deep golden and flakey Watch carefully so the crust does not overbrown

Let Cool and Serve:

Allow the tart to cool slightly on the pan for extra stability before transferring to a cutting board Cut into squares or wedges Serve warm for maximum gooeyness

Friends who claim not to like brie always rave about this tart. Kids love to help sprinkle on the toppings and fold the pastry corners. Brought this to a neighbors potluck last year and it disappeared first from the buffet.

Flavor Boosters

Puff pastry must be fully thawed but kept cold for best bake. Chill assembled tart in the fridge while oven is finishing preheating for sharper layers. Do not skip the egg wash It makes the crust shimmer.

Serving Suggestions

Slice into small squares for cocktail parties or cut into bigger wedges for brunch. Pairs wonderfully with a crisp apple salad or a glass of sparkling wine. Perfect for Thanksgiving Christmas or cozy weekend lunches any time brie and cranberries call your name.

Creative Twists

No pancetta Try thick cut bacon or omit for a vegetarian version. Triple cream brie creates a more luscious melt but camembert also works if brie is unavailable. Dried thyme can be substituted for fresh but use half as much for the same aromatic boost.

This tart is a little celebration in itself Whether served as a pre dinner nibble or a winter brunch centerpiece it is the kind of recipe that draws everyone to the kitchen with its irresistible aroma and makes any gathering a little more joyful

Common Questions About This Recipe

→ Can I use store-bought cranberry sauce?

Yes, both homemade and store-bought cranberry sauce work well. Choose your favorite or use what you have on hand.

→ What type of pastry should I use?

Puff pastry is recommended for its flaky texture, but shortcrust or phyllo can be substituted if desired.

→ Can I replace pancetta with another meat?

Crispy bacon or prosciutto are great alternatives to pancetta and offer a similar savory flavor.

→ Is there a vegetarian option?

You can omit the pancetta or use plant-based bacon for a vegetarian version.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to two days. Reheat in the oven to restore crispiness.