Cranberry Brie Tart with Pancetta & Thyme
Delightful Cranberry Brie Tart with Pancetta & Thyme, a perfect blend of flavors.
Equipment
- Saucepan
- Sauté pan
- Tart Pan
- oven
Ingredients
Dough
- 1 sheet frozen puff pastry thawed in the fridge
Filling
- 1 large egg white
- 1.5 cups fresh cranberries
- 0.25 cup water
- 0.5 cup brown sugar
- 3 sprigs fresh thyme
- 2 oz. diced pancetta
- 6 oz. brie cheese sliced
Instructions
Preparation
- In a medium saucepan, combine cranberries, water, brown sugar, and leaves from 2 sprigs of thyme. Bring to boil and cook for 2 minutes. Cool in the refrigerator.
- In a saute pan, cook pancetta over medium heat until browned. Remove and set aside on paper towel.
- Preheat oven to 375°F. Fit puff pastry into tart pan, prick with fork, and brush with egg white. Bake for 8 minutes.
- Spread cranberry sauce over puff pastry, top with sliced brie and pancetta. Bake for another 15 minutes until golden.
- Sprinkle with remaining thyme leaves and serve warm.
Notes
Great for holiday gatherings and festive occasions.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 7mgCalcium: 100mgIron: 1mg
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