Summer baked Camembert, tapenade & tomato tart

Name: Summer baked Camembert, tapenade & tomato tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 pinch Plain flour, for rolling; 320 g sheet puff pastry; 350 g can Essential Pitted Black Olives In Brine, drained; 3 tbsp tomato pureé; 1 tsp dried mixed herbs, plus ½ tsp; 2 clove/s garlic, 1 crushed; 2½ tsp white wine vinegar; 4½ tbsp olive oil; 250 g French Camembert, fridge cold; 2 Essential Tomatoes, thinly sliced; 100 g pack Essential Mixed Salad

We all love baked Camembert – but there’s no need to wait until Christmas to indulge. The olive and tomato tapenade hiding beneath the cheese is homemade and so useful – see the Cook’s tip for how to use the leftovers.

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5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

3 pinch Plain flour, for rolling
320g sheet puff pastry
350g can Essential Pitted Black Olives In Brine, drained
3 tbsp tomato pureé
1 tsp dried mixed herbs, plus ½ tsp
2 clove/s garlic, 1 crushed
2½ tsp white wine vinegar
4½ tbsp olive oil
250g French Camembert, fridge cold
2 Essential Tomatoes, thinly sliced
100g pack Essential Mixed Salad

Method

Preheat the oven to 200ºC, gas mark 6. Put a large flat baking sheet in to heat up. Using a little flour, roll the pastry into a square shape, large enough to cut a large 30cm circle. Move the circle to a floured baking sheet. Score a 1cm border around the edge, then prick the middle all over with a fork, going down to the metal.
Put the olives, tomato purée, 1 tsp herbs, whole garlic, 1 tsp vinegar and 3 tbsp oil into a food processor and pulse until well combined but keeping some texture. Spread 6 tbsp of this tapenade over the middle of the pastry.
Cut the Camembert into 24 thin wedges, then evenly space them all over the tart. Overlap the tomato slices here and there, season with black pepper and bake on the preheated baking sheet for 20 minutes.
Mix together ½ tsp herbs, the crushed garlic and ½ tbsp oil and brush over the tomatoes. Bake for 5 minutes more until puffed, melting, golden and crisp. Cut into wedges and serve with the salad, dressed with the remaining 1½ tsp vinegar, 1 tbsp oil and some seasoning.

Cook’s tip

There is enough leftover tapenade to make another tart – it will keep in the fridge in a covered container for up to 3 days, or freeze. Why not try making tapenade palmiers with the pastry trimmings, or enjoy its savouriness on bruschetta, served with roast chicken or COOK’S TIP salmon, or stirred into a creamy dip?