Savory Cranberry and Brie Tartlets
These elegant tartlets combine the sweet-tartness of cranberries with creamy brie and flaky puff pastry for a delicious appetizer or light lunch.
Equipment
- Mixing bowl
- Baking sheet
- Muffin Tin
- 3-inch Cookie Cutter or Knife
- Pastry Brush
Ingredients
Main Ingredients
- 1 sheet Ready-made puff pastry sheet (14.1 oz) Thawed
- 4 ounces Brie cheese Rind removed, cut into small pieces
- 0.5 cup Fresh or frozen cranberries
- 0.25 cup Thinly sliced red onion
- 2 tablespoons Dijon mustard
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg Beaten (for egg wash, optional)
Instructions
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, gently toss together the cranberries, red onion, Dijon mustard, olive oil, thyme, salt, and pepper.
- Unfold the puff pastry on a lightly floured surface. Using a 3-inch cookie cutter or a knife, cut out 6 circles.
- Place a puff pastry circle in each cup of a muffin tin. Gently press the pastry into the bottom and up the sides of each cup.
- Divide the cranberry mixture evenly among the tartlet shells. Top each with a few pieces of brie cheese. Optionally, brush the edges of the pastry with the beaten egg for a richer golden color.
- Bake for 15-20 minutes, or until the pastry is golden brown and the cheese is melted and bubbly.
- Let the tartlets cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
For a sweeter tartlet, increase the amount of cranberries slightly. You can also add a sprinkle of chopped pecans or walnuts for added texture and flavor. These tartlets are best served fresh but can be stored in an airtight container at room temperature for up to 2 days.