Cranberry Brie Tart with Pancetta & Thyme
This elegant cranberry brie tart is the perfect balance of savory, sweet, and creamy. It features crispy puff pastry layered with tangy cranberry sauce, melted brie, salty pancetta, and fresh thyme — ideal for holidays or any cozy gathering.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup whole berry cranberry sauce
- 6 oz brie cheese, sliced
- 1/4 cup diced pancetta, cooked
- 1 tsp fresh thyme leaves
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Unfold the puff pastry onto the parchment and score a 1-inch border around the edges with a knife, being careful not to cut all the way through.
- Spread cranberry sauce inside the scored area, then evenly distribute brie slices over the top.
- Sprinkle cooked pancetta and fresh thyme evenly over the tart.
- Brush the edges of the puff pastry with beaten egg to help it brown.
- Bake for 18–20 minutes, or until the pastry is golden and puffed. Let cool slightly before slicing.
Notes
Use store-bought cranberry sauce for convenience, or make your own. Substitute pancetta with bacon if needed. Best served warm but also delicious at room temperature. Can be made ahead and reheated in the oven before serving.