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Golden brown mini cranberry brie tarts topped with crispy pancetta and fresh thyme on a serving tray.
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Cranberry Brie Tart with Pancetta & Thyme

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 24 servings
Calories: 115kcal

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 8 ounces Brie cheese, cut into 24 small cubes
  • 1/2 cup whole berry cranberry sauce
  • 4 ounces pancetta , finely diced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons hone y
  • All -purpose flour for dusting

Instructions

  • Preheat oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
  • Sauté the diced pancetta in a small skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
  • On a lightly floured surface, roll out the puff pastry sheet and cut it into 24 equal squares.
  • Place each pastry square into a muffin cup, pressing down gently to form a well.
  • Place one cube of Brie cheese into each pastry cup.
  • Top each cube of cheese with approximately one teaspoon of cranberry sauce.
  • Distribute the crispy pancetta evenly over the cranberry sauce.
  • Bake for 12 to 15 minutes or until the pastry is golden brown and the cheese is melted.
  • Remove from the oven and immediately garnish with fresh thyme leaves and a drizzle of honey.
  • Allow to cool for 5 minutes in the pan before serving.