Brie, Cranberry, Pancetta & Caramelised Onion Tart

Make the Cranberry Sauce:  Heat the sugar and orange juice in a small pan until gently boiling. Stir in the cranberries and simmer until they soften — about 5 minutes for frozen, or 8–10 minutes for fresh.

Remove from the heat and let it cool; it will thicken beautifully as it cools. (It keeps well for up to a week in the fridge.)

Caramelise the Red Onion: Heat a splash of olive oil in a pan over a gentle heat. Add the sliced red onion with a pinch of salt and cook slowly for 10–12 minutes until soft, glossy, and beautifully sweet. Set aside to cool slightly before using.

Preheat the oven to 200°C (180°C fan). Line your tart tin with the puff pastry, gently pressing it into the edges. Prick the base with a fork, lay a sheet of baking paper over the pastry, and fill with baking beans or uncooked rice. Bake blind for 12–15 minutes until the edges are lightly golden. Remove the paper and beans, then return to the oven for another 5 minutes to crisp the base. Set aside while you prepare the filling.

Cook the pancetta in a dry pan until crispy; drain on kitchen paper

Spread the cranberry sauce over the pastry base, scatter the caramelised red onions over the cranberry layer, arrange the Brie slices on top and sprinkle over the pancetta and fresh thyme leaves.

Brush the border with the beaten egg and bake for 20–25 minutes, until golden. 

Let the tart rest for a few minutes. Season lightly with sea salt and black pepper, add thyme sprigs, and serve warm

Serve with a fresh rocket and green salad, lightly dressed with lemon and olive oil, with a few shaved Parmesan curls or pear slices for sweetness — the perfect balance to the rich, warm tart.