Summer baked Camembert, tapenade & tomato tart
Waitrose and Partners

Summer baked Camembert, tapenade & tomato tart

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.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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
  • tsp white wine vinegar
  • tbsp olive oil
  • 250g French Camembert, fridge cold
  • 2 Essential Tomatoes, thinly sliced
  • 100g pack Essential Mixed Salad


  1. 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.

  2. 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.

  3. 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.

  4. 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?


Typical values per serving when made using specific products in recipe


2,361kJ/ 568kcals



Saturated Fat












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