Cranberry Tart with Brie and Pistachio

We all know cranberries and brie go together! Well, okay we don’t all know but I’m telling you now based on what I know and have experienced.

I was going to make this a white chocolate and cranberry tart, but will reserve that for another treat! Something savory had to do. Since I already served the cranberry coq au vin style with the mushrooms and polenta in this recipe, I wanted rich, simple, and quick to make appetizer folks could customize.

Also, you don't have to use cranberries! You could use apples or anything else that compliments brie.

This is a great appetizer before the main Thanksgiving or holiday family meal is served. Or, during the days after when you want to snack on something familiar and have leftover cranberry sauce! It's super classy and will impress your guests.

Ingredients

1/2 cup fresh cranberries

1/2 cup orange juice

1 teaspoon balsamic

1/2 cup white sugar

4 ounces medium or intense brie (half a regular wedge or more depending on how cheesy you want the tart)

2 tablespoons pistachios

Fresh thyme sprigs

Salt and pepper or steak seasoning

1 sheet puff pastry, thawed

1 egg

Honey

Instructions

Make the cranberry sauce. On medium-low heat, dissolve the sugar in the orange juice.

Add the washed and drained cranberries and simmer on low heat for about 10 minutes until a thick sauce begins to form - the cranberries will break down and darken. Remove from heat and set aside.

Score the puff pastry about an inch and a half of a border - take care not to cut all the way through! Gently mark with the knife so you can see the outline. Brush that area with egg wash and bake for 15 minutes in a 375F.

While baking, roughly chop the pistachios and slice the brie into thickly.

Remove the pastry from the oven, and gently press the inflated part/centre down with a spoon - take care not to crack it.

Smother most of the cranberry sauce over the pastry, then overlay with the cheese slices, then add dollops of the remaining cranberry sauce.

Add some fresh thyme (removed from the stalk) and sprinkle about 1 tablespoon of the pistachios.

Bake for another 15 minutes or until the cheese has melted to your liking.

Serve warm and drizzle with honey and extra pistachios!

Note: go easy on the cranberry if you don't want it too tangy!