Description

A rustic, free-form tart featuring creamy Brie, tart cranberries, and crunchy toasted walnuts, all brought together with a spicy-sweet hot honey drizzle. Perfect for a festive appetizer or a cozy dinner with a side salad.

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water
8 ounces Brie, sliced
1 cup fresh cranberries
1/2 cup toasted walnuts, roughly chopped
2 tablespoons honey
1/4 teaspoon red pepper flakes
1 egg, beaten (for egg wash)
1 tablespoon fresh thyme leaves (optional)

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Instructions

In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.
Arrange Brie slices in the center of the dough, leaving a 2-inch border. Scatter cranberries and walnuts over the Brie. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with beaten egg.
Bake for 30-35 minutes, until the crust is golden and the cheese is bubbly. Remove from oven and let cool slightly.
While the galette cools, make the hot honey: In a small saucepan, warm the honey and red pepper flakes over low heat for 2-3 minutes. Drizzle over the galette. Sprinkle with fresh thyme, if desired. Serve warm.

Notes

You can customize the seasonings to taste. For extra spice, add more red pepper flakes to the honey. Use a good quality Brie for best results. If fresh cranberries are too tart, you can toss them with a teaspoon of sugar before adding to the galette.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American