Description
A festive tart combining the tartness of cranberries with creamy brie, savory pancetta, and aromatic thyme.
Ingredients
Scale
- For the Crust: 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the Filling: 1 cup fresh cranberries
- 8 oz brie cheese, rind removed and cubed
- 4 oz pancetta, diced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons honey
- 1/4 cup chopped walnuts
- Salt and pepper to taste
- 1 egg, beaten for egg wash
Instructions
- Prepare the crust: In a food processor, pulse together flour and salt. Add butter and pulse until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms. Wrap in plastic and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough on a floured surface and fit into a 9-inch tart pan. Prick the bottom with a fork and chill for 15 minutes.
- Cook pancetta: In a skillet over medium heat, cook diced pancetta until crispy. Remove and set aside, reserving some fat in the pan.
- Make the filling: In the same skillet, add cranberries and cook for 2-3 minutes until they start to soften. Stir in thyme, honey, and walnuts. Season with salt and pepper.
- Assemble the tart: Spread the cranberry mixture over the tart crust. Top with cubed brie and crispy pancetta.
- Bake: Brush the edges of the crust with egg wash. Bake for 25-30 minutes or until the crust is golden and the filling is bubbly.
- Cool and serve: Let the tart cool for 10 minutes before slicing. Serve warm.
Notes
For a vegetarian version, substitute pancetta with mushrooms. Pair with a light salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 10g