Tag Archives: Plum chutney

Camembert & Apple tartlets / Goat’s cheese and plum tartlets

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
Plum Chutney
A sprig of thyme

  1. Preheat the oven to 200C.
  2. 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.
  3. Step 3

    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.

  4. Camembert filling:
    1. Peel and core the apple. Slice it not too thinly (2 or 3 mm thick).
    2. Heat a good knob of butter in a frying pan and add the sugar and vinegar. Mix well until the sugar is dissolved.
    3. Step 4.C

    4. 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.
    5. 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.
    6. Carefully lift 2 or 3 caramelised apple slices and place on top of the Camembert.
  5. Goat’s cheese filling:
    1. Place a good teaspoon of chutney in each tartlet
    2. 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).
  6. Step 6 - tartlets before cooking

    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.