Cheesy Tart with Brie, Cranberries & Toasted Walnuts

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Ingredients

For the Tart

• 1 sheet puff pastry (thawed if frozen)
• 8 oz (225g) Brie cheese, rind on or off (your preference), sliced
• ½ cup whole berry cranberry sauce (or homemade cranberry compote)
• ⅓ cup dried cranberries (optional, for extra texture)
• ½ cup walnuts, roughly chopped
• 1 tablespoon olive oil or melted butter
• 1 teaspoon fresh thyme leaves (optional but recommended)
• 1 egg, beaten (for egg wash)
• Freshly ground black pepper, to taste

For the Hot Honey

• ¼ cup honey
• ½–1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon apple cider vinegar or fresh lemon juice
• Small pinch of salt

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Method

Step 1: Toast the Walnuts

1. Preheat oven to 350°F (175°C).
2. Spread walnuts on a baking sheet.
3. Toast for 6–8 minutes until fragrant and lightly golden.
4. Remove and let cool.

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Step 2: Prepare the Hot Honey

1. In a small saucepan over low heat, warm the honey gently.
2. Stir in red pepper flakes and a pinch of salt.
3. Let simmer gently for 2–3 minutes (do not boil).
4. Remove from heat and stir in vinegar or lemon juice.
5. Set aside to infuse while preparing the tart.

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Step 3: Prepare the Tart Base

1. Increase oven temperature to 400°F (200°C).
2. Roll out the puff pastry slightly on a floured surface.
3. Transfer to a parchment-lined baking sheet.
4. Score a 1-inch border around the edges (don’t cut all the way through).
5. Prick the center area with a fork to prevent over-puffing.
6. Brush the border with beaten egg.

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Step 4: Assemble the Tart

1. Layer Brie slices evenly within the scored border.
2. Spoon cranberry sauce over the Brie.
3. Sprinkle toasted walnuts and dried cranberries on top.
4. Add thyme leaves and a light crack of black pepper.

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Step 5: Bake

1. Bake for 18–22 minutes, or until pastry is golden brown and puffed and cheese is melted.
2. If needed, loosely tent with foil if browning too quickly.

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Step 6: Finish & Serve

1. Remove from oven and let cool for 5 minutes.
2. Warm the hot honey slightly if needed.
3. Drizzle generously over the tart.
4. Slice and serve warm.

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Serving Suggestions

• Pair with arugula salad dressed in lemon vinaigrette.
• Serve alongside sparkling wine or dry white wine.
• Add thin slices of apple or pear before baking for extra sophistication.

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Storage

Best enjoyed fresh. Refrigerate leftovers up to 2 days and reheat in a 350°F oven until warmed through (avoid microwaving to keep pastry crisp).

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