Fig and Camembert Tart | Recipe

This tart combines some of my favourite ingredients, figs, camembert and balsamic vinegar!  Yum!

I could try to make this tart sound fancier than it was by describing it as ‘rustic’ but, really I just threw it together and didn’t worry about being exact or how it looks!  (Basically I’m lazy but like good food!).

I wasn’t really thinking of blogging this when I made this, so sorry there’s no photos of it in the making!

For this you will need:

  • a round of Camembert (or brie, if you prefer).
  • 4 large figs
  • 3 gloves of garlic
  • rosemary
  • puff pastry
  • honey
  • balsamic vinegar
  • crushed walnuts

Of course you could be very clever and make your own pastry from scratch but who has the time (unless you’re Paul Hollywood of course!!), so I used ready-made, frozen pastry.  So if you’re lazy and don’t like mess, like me, remember to plan ahead and take the pastry out of the freezer to allow it to defrost.

First up, chuck the whole round of camembert in an oven dish and bake in the oven at 180°C for about 10-15 mins until it’s a bowl of beautiful melted mess.  While you wait, slice the figs – about 1 cm thick but it really doesn’t matter what size they are.

Once the cheese is melted, crush in the garlic and rosemary and mix.

Next roll out the pastry until it’s about the size of a dinner plate, place it on a tray lined with baking parchment.  Put a layer of sliced figs on the bottom, leaving a good inch around the edge (save some figs for the top to make it pretty!).  Pour on top the melted Camembert.  Places the rest of figs neatly on top, dress with a few sprigs of rosemary and drizzle with some honey and balsamic vinegar and sprinkle on the walnuts.  Brush the exposed pastry with an egg wash and its ready for the oven, bake at 180° for 15-20mins until golden brown.

I imagine this would also be nice with some prosciutto, if you wanted a meat version – my meat-eating hubby would testify to this!

Tip – You might want to pop a bit of tin foil over the inside mix towards the end of the bake to make sure it doesn’t catch.


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