Apple Butter and Melted Brie Tart
a sweet and savory puff pastry tart with cinnamon apple butter, melted brie cheese, slices of apple, crispy bacon, and fresh thyme
servings: 8-12
Ingredients
Scale
- ½ lb raw sliced bacon
- 1 (14 oz) sheet puff pastry, thawed
- 1 cup apple butter (store-bought or homemade)
- ½ lb wedge of brie, halved crosswise + sliced ¼”
- 2 small apples, cored + thinly sliced
- olive oil
- kosher salt
- freshly cracked black pepper
- 1 tsp fresh thyme leaves
- 1 egg, beaten with a splash of water
- honey, to drizzle
- flaky sea salt
Instructions
- Preheat the oven to 400°F. Line 2 half sheet pans with parchment paper. Lay the bacon on one of the sheet pans in an even layer.
- Unfold the puff pastry onto the other sheet pan. Use a rolling pin to roll it out until even, pressing slightly to stretch the dough. Use a fork to dock the dough.
- Spread the apple butter evenly onto the dough, leaving a 1” border. Arrange the brie and apples over the apple butter. Drizzle lightly with olive oil. Season with salt and black pepper. Sprinkle the fresh thyme over top.
- Fold the edges of dough over the apples and pinch the corners together. Brush the beaten egg onto the border of the dough.
- Place both the bacon and the tart into the oven. Roast the bacon for 25-30 minutes, or until crisp. Bake the tart for about 40 minutes, or until golden and cooked through.
- Transfer the bacon to a paper towel lined plate to drain. Allow to cool 10 minutes and then roughly chop.
- Let the tart sit for a few minutes to cool. Transfer it to a cutting board. Cut into 12 squares. Serve immediately with the bacon, a drizzle of honey, and a pinch of flaky sea salt over top.