Are you looking for a delicious dish that is perfect for a lunch or as a side? Look no further than this delish Camembert, Goat’s Cheese and Tomato Tart. With its rich and creamy filling, fresh tomato slices, and a perfect balance of flavours, it is destined to be one of your favourites that you’ll prepare more often after eating this.
This Camembert, Goat’s Cheese and Tomato Tart is a perfect blend of flavours that will leave your taste buds singing with joy. The tangy goat’s cheese and creamy Camembert are perfectly complemented by the sweet, juicy tomatoes, while the hint of Dijon mustard adds a touch of sharpness. The rosemary not only adds an aromatic touch but also brings an earthy Mediterranean flavour to this delightful dish.
Picking the Right Ingredients
When making this tart, choosing the right ingredients is key. Opt for ripe, juicy vine tomatoes for the best flavour and texture. The Camembert should be rich and creamy, while the soft goat’s cheese should have a fresh, tangy taste. Don’t forget to pick up fresh rosemary leaves for the perfect finishing touch.
Storing Leftovers
If you happen to have leftovers, or you want to prepare this tart in advance, you can freeze it for up to 3 months. Simply wrap the tart well in cling film and defrost completely before serving. You can serve it cold or warm it up in the oven if you prefer.
Camembert, Goat’s Cheese and Tomato Tart
Equipment
- 1 Tart tin
Ingredients
- 400 g Short Crust Pastry
- 1 tbsp Plain Flour for dusting
- 1 tsp Dijon Mustard
- 6 Vine Tomatoes sliced
- 130 g Camembert ripe
- 130 g Soft Goat's Cheese
- 2 Eggs
- 50 ml Crème Fraîche
- 1 Handful Rosemary Leafs
Instructions
- Preheat a baking sheet in the oven to 220c/200c Fan/Gas7
- Roll out the shortcrust pastry on a light floured work surface and use it to line a 23cm round loose bottomed tart tin.
- Prick the base all over with a fork and chill in the fridge for about 20 minutes. Line with baking paper and baking beans and cook on the pre-heated baking sheet for 12 minutes. Remove the paper and beans and return to the oven for 5 minutes until golden and crisp.
- Reduce the oven temperature to 200c/180c Fan/Gas4.
- Spread the mustard over the base of the tart and layer over the tomatoes, camembert and goat's cheese.
- In a jug, whisk the eggs and the crème fraîche together. Stir in the roughly chopped rosemary leafs and pour the mixture evenly over the tart. Sprinkle over the remaining rosemary leafs.
- Carefully transfer the tart to the oven, on the baking sheet and cook for 40 minutes until just set and golden. Allow to cool completely.
- You can freeze this delicious tart for about 3 months if you wrap it well in cling film. Defrost completely before serving cold or covered in the oven to completely warm through if you wish.
