These are delicious served on a bed of salad leaves, they would make a very smart starter for a dinner party. In season, you can replace the apple slices with fresh figs. Just place 1 or 2 quarters of fresh figs on the camembert and cook in the oven. Yummy!
350g puff pastry
For the Camembert tartlets
150g Camembert cheese
1 apple (Granny Smith or Golden delicious)
1 tbsp dark Muscovado sugar
1 tbsp apple cider vinegar
For the Goat’s cheese tartlets
1 log of fresh goat’s cheese
A sprig of thyme
- Preheat the oven to 200C.
- Roll out the puff pastry and cut out rounds to fit your tartlet tins. Butter and flour the tins and fit the pastry into each one.
Prick the pastry with a fork, line with baking paper and fill the paper with baking beans or rice and blind bake for 15 minutes.
- Camembert filling:
- Peel and core the apple. Slice it not too thinly (2 or 3 mm thick).
- Heat a good knob of butter in a frying pan and add the sugar and vinegar. Mix well until the sugar is dissolved.
- When it starts caramelising, place carefully the apple slices in the pan, trying to fit them all side by side. Cook 3 or 4 minutes each side on a medium heat until they are golden brown.
- Take the tartlet shells out of the oven and discard the beans and baking paper. Cut pieces of Camembert and place at the center of each tartlet.
- Carefully lift 2 or 3 caramelised apple slices and place on top of the Camembert.
- Goat’s cheese filling:
- Place a good teaspoon of chutney in each tartlet
- Slice the goat’s cheese log (about 1 or 2 cm thick) and place at the center of the pastry. Sprinkle with thyme leaves for decoration (pine nuts would also work well).
Bake in the oven for a further 10 minutes at 200C and serve hot on a bed of salad leaves with a cider vinegar and olive dressing.