Ingredients:

1 puff pastry, thawed (about 17 ounces/500g)
2-3 shallots, chopped
1 Tablespoon unsalted butter
¾ cup (200g) cranberry sauce
16 ounces (450g) Brie cheese, sliced
½ cup (125g) fresh cranberries
¼ cup (g) pecans
Fresh rosemary or thyme, for serving

Instructions:

Preheat the oven to 425°F (220°C) and line the bottom of a 12-inch (30 cm) pie dish with parchment paper. Set aside.
Melt the butter in a medium skillet placed over medium heat. Add the shallots and cook until soft and translucent, about 1-2 minutes. Sprinkle with fresh thyme or rosemary if desired. Set aside.
Roll out the puff pastry into a large circle to fit the pie dish and prick the bottom with a fork.
Spread out the cranberry sauce over, add the shallots, then top with a layer of Brie cheese. Sprinkle with fresh cranberries and bake until cheese is melted about 25 minutes. Top with pecans, then place in the oven for 5 additional minutes. Top with fresh thyme or rosemary, slice, and serve warm!

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Cranberry Brie Tart with Pecans

Ingredients:

Instructions: