Cranberry Brie Tart Pancetta Thyme (Recipe for Printing)
Bring festive flavors to your table with this November favorite—cranberry, brie, pancetta, and thyme in a crisp tart. Ideal for holiday gatherings and appetizers. Save & click.
# What You Need:
→ Pastry Base
01 -
1 sheet puff pastry, thawed
→ Cheese
02 -
8 ounces Brie cheese, sliced
→ Topping
03 -
1 cup cranberry sauce
04 -
4 ounces pancetta, diced
05 -
1 tablespoon fresh thyme leaves
→ Finishing
06 -
1 egg, beaten
07 -
Salt, to taste
08 -
Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 -
On a lightly floured surface, roll out the puff pastry to smooth any creases. Transfer to the prepared baking sheet.
03 -
In a skillet over medium heat, cook diced pancetta until crisp. Transfer to a plate lined with paper towels to drain.
04 -
Spread cranberry sauce evenly over the pastry, leaving a 1-inch border along the edges.
05 -
Arrange sliced Brie evenly over the cranberry layer. Sprinkle pancetta and thyme on top. Season with salt and black pepper.
06 -
Fold pastry edges over the filling to create a rustic border. Brush the border with beaten egg.
07 -
Bake for 20 to 25 minutes, or until pastry is golden and flaky.
# Extra Tips:
01 -
Allow the tart to cool for a few minutes before slicing to ensure clean portions.