Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mediterranean Camembert Tartlets

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mediterranean Camembert Tartlets

    The combination of the Mediterranean flavours of red pepper, and olives, together with the soft, full-flavoured Camembert Le Rustique on a puff pastry base, makes this delicious tartlet a meal in itself. Just add a crisp fresh salad and some garlic bread to serve.

    • Preparation time: 25 minutes
    • Cooking time: 20 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp Waitrose Olive Oil
    • 1 medium onion, peeled and finely diced
    • 2 cloves garlic, peeled and finely diced
    • 1 small red pepper, deseeded and cut into thin strips
    • 1 x 200g puff pastry
    • 4 tbsp Waitrose Tomato Purée
    • 4 tbsp fresh basil, shredded
    • 4 medium tomatoes, thinly sliced
    • 250g Camembert Le Rustique, thinly sliced
    • 12 black olives
    • Salt
    • Freshly ground black pepper


    1. Heat the oil in a frying pan, add the onion, garlic and red pepper and gently cook until softened.
    2. To make the tartlet bases, roll out the pastry on a floured work surface, cut out four 17cm circles and place on a greased baking sheet.
    3. Evenly cover each base with the tomato purée, followed by the onion mixture, basil and tomatoes.Cover each with the Camembert Le Rustique, arrange the olives on top and season with salt and pepper.
    4. Place in a preheated oven at 230ºC, gas mark 8 for 12 minutes or until cooked.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Camembert Le Rustique: Simply remove the Camembert Le Rustique from box and pop into a heat proof serving dish, sprinkle a good handful of finely chopped coriander on top and cover. Place in a hot oven for approximately 30 minutes. Serve with warmed pitta bread or potato wedges.


    Average user rating

    0 stars