I had some leftover cheeses in the fridge, and decided to try an experiment using them in a cheesey tart. The first one I made with Camembert and Puff Pastry - was very good, I then thought I'd give the Brie a try - using more or less the same ingredients - which has also come out quite nicely. (The above pic is using the Brie and just a shortcrust pastry base.) This is really a fairly adaptable recipe, and will work with most soft cheeses.
Ingredients:
Bought Puff or Shortcrust Pastry is fine
2 Camemberts or Bries
2 large eggs
150ml. double cream
150ml creme fraiche or plain yogurt
little Dijon mustard
black pepper
small amount of a blue cheese (grated) - optional
Oven preheated to 180/190deg. C
1. Line your oven-proof flan dish with pastry - either just the base or the whole flan tin shape (with sides), prick with a fork and bake for about 10-15 mins. Leave on the side while making your filling. If using Puff Pastry, you may need to weigh this down when pre-baking, with greaseproof paper or foil and baking beans.
2. In your food processor blitz the cheeses, eggs, mustard, creme fraiche, black pepper and cream - process until nice and creamy. Taste.
3. You can add a little grated blue cheese if you want.
4. Pour the filling into the pastry case and bake for approx. 20-30 mins until nicely golden.
I like this cold, but it's also nice warm.
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| this one is made with camembert and puff pastry |
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