Cranberry Brie Tart with Caramelized Onions - November 2017

Ingredients-

• 4 oz. Pancetta - diced
• 1 ½ cups Fresh Cranberries
• 6 Thyme Sprigs -1 small Onion - thinly sliced
• 2 Egg Whites -1 cup Brown Sugar
• 2 Sheets Frozen Puff Pastry – thawed in fridge
• 8 ounces Brie - sliced
• Olive Oil
• 1 tablespoon of butter
• ½ cup water
  

• Coat the bottom of a pan with olive oil; add butter and heat over medium heat until melted. Add the onion slices and caramelize, stir occasionally scraping up any fond that may form at bottom of skillet. Set aside.
• In a medium saucepan, combine the cranberries, water, brown sugar, and the leaves from 4 sprigs of thyme. Bring ingredients to a boil, boil for 2 minutes on medium heat or until cranberries have started to break down. Place in the refrigerator to cool.
• In a sauté pan, cook pancetta over medium heat until browned. Remove from saucepan and place on a paper towel. Set aside.
• Preheat oven to 375°F. Fit your puff pastry sheet into an ungreased tart pan; you may need to cut pieces to fit. Prick the puff pastry all over with a fork, and then brush with egg white. Bake for 8 minutes or until shiny and just starting to puff up. Remove from the oven.
• Spread prepared caramelized onions & cranberry sauce evenly over the puff pastry. Top with sliced Brie and pancetta bits. Return to the oven for 15 minutes or until the puff pastry is golden brown. Sprinkle with remaining thyme leaves. Serve warm.