These Brie and cranberry filo tarts are sprinkled with crispy vegan bacon and flavoured with thyme. They are the perfect vegetarian-friendly festive canapé to serve at your next Christmas party.
Brie and cranberry filo tarts: ingredients
These crispy filo tarts are easy to make and require just a few simple ingredients:
- Filo pastry
- Melted butter
- Brie
- Cranberry sauce
- Fresh thyme
- Vegan bacon
To make these mini tartlets you will also need a 24-hole mini tartlet tin. I used this non-stick tart tin from Amazon.
How to make Brie and cranberry filo tarts
Firstly, preheat the oven to 190℃/170℃ fan (375℉/340℉).
Spray or brush your tart tin with neutral oil.
Now, prepare the filo cups. Take a sheet of filo pastry and brush it generously with the melted butter. Meanwhile, keep the remaining sheets covered with a tea towel to stop them from drying out.
Slice the filo sheet into 24 squares but slicing it into 4 lengthways and 6 widthways. Arrange 3 squares on top of each other to create a 12-pointed star. Press the star into a hole of the tart tin. Repeat with the remaining squares.
Repeat these steps with the remaining two sheets of filo until you have 24 mini tarts.
Fill each tart with 1 teaspoon of cranberry sauce. Top with a square of Brie and a few thyme leaves.
Bake for 18-20 minutes, or until the pastry is golden.
While the tarts cook, fry the bacon. Heat 1 teaspoon of oil in a medium frying pan over a medium heat. Fry the bacon rashers until they are crispy on both sides, around 5-6 minutes. Remove from the heat.
Once cooled, chop the bacon into small pieces. Once the tarts are cooked sprinkle a few bacon bits into each one.
These tarts are best enjoyed warm or at room temperature on the day they are made.
FAQs:
Can you make Brie and cranberry tartlets ahead of time
I recommend serving these tartlets on the day they are made. After a day or so the filo pastry will become less crispy.
Alternatively, before baking the tartlets you can cover them tightly in cling film and leave them in the fridge for up to 24 hours before baking. Ensure they are completely covered in cling film to prevent the pastry from drying out and becoming brittle.
Can I use a different type of Cheese?
Of course! If you don’t want to use Brie I would recommend using either Camembert or Boursin cheese.
Can I use puff pastry
Yes, you can use puff pastry instead. However, you will only need one sheet of puff pastry and one square of pastry per tart. Brush the pastries with a little milk or egg wash after assembling the tarts and before baking. You will not need to brush puff pastry with any butter.
Similar recipes
If you liked these Brie and cranberry bites, check out more of my Christmas recipes:
- Sausage, Brie and cranberry bites
- Goat’s cheese and caramelised onion filo parcels
- Vegetarian pigs in blankets
Brie and Cranberry Filo Tarts
Ingredients
Equipment
Method
- Preheat the oven to 190℃/170℃ fan (375℉/340℉).
- Spray or brush a 24-hole mini muffin tin with neutral oil.
- Take a filo sheet and spread it with melted butter. Meanwhile, keep the remaining sheets covered with a tea towel to prevent them from drying out. Slice the filo sheet into 24 squares by slicing it into 4 lengthways and 6 widthways. Arrange 3 squares on top of each other to form a 12-point star. Repeat with the remaining squares and push each pastry star into the mini muffin tin.
- Repeat the last step with the remaining sheets of filo until you have filled the tart tin.
- Fill each tart with 1 teaspoon of cranberry sauce and top with a square of Brie. Top each piece of Brie with a few thyme leaves.
- Bake the tarts for 18-20 minutes.
- Meanwhile, heat 1 teaspoon of oil in a medium frying pan over a medium heat. Add the bacon and fry on each side until crispy, around 5-6 minutes. Remove from the heat and place onto a chopping board.
- Chop the bacon into small pieces.
- Once the tarts have finished cooking, sprinkle a few bacon bits into each tart.
- Serve warm or at room temperature on the day they are made.
So Christmassy, loved them