Camembert Calvados Brandy Tart
Ingredients
Serves: 4-6
1 x 375g pack ready rolled shortcrust pastry
2 tbsp olive oil
2 cloves garlic, finely chopped
1 green pepper, halved, seeded and finely sliced
6 ripe tomatoes, cut into wedges
Handful fresh parsley, chopped
250g Camembert Calvados cut into strips
How to make it
For this Camembert Calvados Brandy Tart use ready-rolled shortcrust pastry and Tracklements Apple & Cider Brandy Chutney to make a quick and easy mid-week dinner. Camembert Calvados adds even more Apple Brandy flavour (and extra crunch!).
- Line a lightly buttered 9 inch tart tin with the pastry, trim the edges
- Chill for 15 mins
- Preheat the oven to 190ºC/375ºF/gas mark 5
- Heat a baking tray in the oven until hot, then pop the tart tin onto the baking tray and bake blind for 10 mins
- Remove the beans and paper and cook for another 10 mins
- Meanwhile, heat the oil in a heavy based frying pan, add the garlic and pepper and sauté until slightly soft, approx. 5 mins
- Add the tomato wedges and parsley and mix everything together, sauté for a few more minutes and season
- Remove from the heat and add the Camembert Calvados strips into the tomato mixture
- Spread the chutney evenly over the base of the tart and spoon the tomato and cheese mixture over the top
- Brush all over with a little olive oil, and bake for 20 mins
- Serve the Camembert Calvados Brandy Tart with a big green salad
Recipe courtesy of Tracklements
Other recipes
Époisses, Ham and Apple Tart – a lovely balance of salty ham and sweet apple with the pungent and rich Époisses de Bourgogne AOC. You can scatter cheddar and a little sugar over the top for extra decadence. Read the full recipe here.
