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Gourmet Cranberry Brie Tart: Beef Pancetta & Thyme

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This Cranberry Brie Tart with Beef Pancetta & Thyme is a delightful blend of creamy brie, tangy cranberries, and crispy beef pancetta, all enveloped in a flaky puff pastry. Perfect for any gathering, this dish is sure to impress your guests with its elegant flavors.

Ingredients

Scale
  • 1 sheet of all-butter puff pastry
  • 8–10 ounces of Brie cheese
  • ¾ to 1 cup of cranberry sauce
  • 4 ounces of thinly sliced beef pancetta
  • 1–2 tablespoons of fresh thyme leaves
  • 1 large egg, lightly beaten

Instructions

  1. Step 1: Prep the Beef Pancetta – Heat a dry skillet over medium heat and add the thinly sliced beef pancetta. Cook, stirring occasionally, until golden and crispy, about 5-8 minutes. Use a slotted spoon to transfer the crispy pancetta to a plate lined with paper towels to drain any excess fat and set aside.
  2. Step 2: Prepare the Puff Pastry – Preheat your oven to 400°F (200°C). Unroll the thawed puff pastry sheet onto a baking sheet lined with parchment paper. If in a block, roll it out into a 10×12-inch rectangle. Score a border about 1 inch in from the edges without cutting all the way through. Prick the inner rectangle of the pastry numerous times with a fork.
  3. Step 3: Layer the Brie – Slice the Brie cheese into ½-inch thick pieces and arrange them evenly within the scored border on the puff pastry.
  4. Step 4: Add the Cranberry Sauce and Thyme – Spoon the cranberry sauce over the Brie cheese, leaving a small gap around the edges. Sprinkle half of the fresh thyme leaves over the cranberry sauce and Brie.
  5. Step 5: Egg Wash and Bake – Whisk the egg in a small bowl to create an egg wash. Brush the exposed puff pastry border with the egg wash. Transfer the baking sheet to the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the Brie is melted and bubbly.
  6. Step 6: Finish and Serve – Once out of the oven, scatter the crispy beef pancetta and remaining thyme leaves over the top. Let cool for 5-10 minutes before slicing into squares or wedges and serving warm.

Nutrition

Keywords: Keep your pastry cold to prevent shrinking. Don't overload the tart to avoid sogginess. A sharp knife is recommended for slicing.

Find it online: https://mamablueberry.com/gourmet-cranberry-brie-tart-beef-pancetta-thyme/