Brie an cranberry tart
A delicious holiday appetizer with brie, cranberry sauce, rosemary, pecans, and honey all in a flaky puff pastry crust!
Servings 8
Ingredients
- 1 sheet puff pastry - thawed
- 8 oz brie cheese - sliced
- ½ cup whole berry cranberry sauce - store-bought or homemade
- ½ cup pecan halves - roughly chopped
- 2 tsp rosemary - chopped
- 2 tbsp honey - for drizzling
Instructions
- Preheat oven to 425 and line a large baking sheet with parchment paper or a silicone baking liner.
- Roll out pastry to a 10×15 inch rectangle. Fold in edges of pastry ½ inch to form a border and crimp edges if you like. and pierce all over the inner part of the puff pastry with a fork. Brush all over inner portion and outside edge of puff pastry with egg wash.
- Place sliced brie in a single layer onto pastry. Dot evenly with dollops of cranberry sauce. Sprinkle with chopped pecans, followed by chopped rosemary.
- Bake in preheated oven for 25 min. Drizzle with honey and serve warm.
Notes
This tart is best served warm and fresh from the oven, but you can also let it cool completely and store, refrigerated, in an airtight container. When ready to serve, it can be crisped up in the oven or toaster oven, or served cold.