Camembert, fig and onion tart


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Camembert tart

  • 40g of Parmesan, grated
  • flour, for dusting
  • 15g of walnuts
  • 1/2 tsp salt
  • 1/3 tsp pink peppercorns
  • 100g of plain flour
  • 55g of butter
  • ice cold water
  • 400g of Camembert, refrigerated to keep firm


  • 240g of onion, sliced
  • 260g of fresh figs, chopped
  • 40ml of sunflower oil
  • 50ml of balsamic vinegar
  • 30g of caster sugar
  • 4 drops of Tabasco

Sesame seed dressing

To plate

  • mixed salad leaves
  • 4 fresh figs, browned with a blow torch or grilled to a similar effect
To make the pastry for the Camembert tart, mix the Parmesan, walnuts, pink peppercorns and salt together in a food processor until fine
Add the flour and butter and blend until just combined, adding a small amount of cold water if it appears to be extremely dry. Wrap in cling film and chill for 1 hour before continuing
  • 100g of plain flour
  • 55g of butter
  • ice cold water
To make the relish, heat the oil in a small saucepan. Add the sliced onions and fry until golden brown
  • 40ml of sunflower oil
  • 240g of onion
Add the figs, balsamic vinegar and sugar. Cook until most of the liquid has evaporated, then add the Tabasco, season to taste and set aside
  • 260g of fresh figs
  • 50ml of balsamic vinegar
  • 30g of caster sugar
Preheat the oven to 150°C/Gas mark 2. On a lightly floured work surface, roll the pastry out thinly (1/4 cm) and cut it into rounds using a 5cm-diameter cutter, 16 in total. Using a palette knife or spatula, gently lift the pastry onto a non-stick baking tray
  • flour
Bake pastry rounds for 8 minutes then remove and set aside to cool on the baking tray
To make the dressing, put a small dry frying pan over a medium-high heat and add the sesame seeds. Keep stirring with a wooden spoon until the seeds are light golden, around 2-3 minutes. Remove the seeds from the pan and place into a bowl to cool
Whisk (or alternatively blend in a food processor on a high speed) mustard, sugar and egg yolks together in a large bowl. While whisking (in a similar method to make a mayonnaise), gradually add in both oils in a steady trickle, making sure the dressing is well emulsified. Stir in the cooled, toasted sesame seeds, vinegar and salt to taste
Shortly before serving, start building the tarts. Carefully slice of the top and bottom rind off the cheese and then into 4 even circles, then using the 5cm cutter you used for the pastry cut the Camembert into rounds. Use the excess cheese to mix through the relish
  • 400g of Camembert
Place each of the remaining cutters on a clean work surface. Using a palette knife, lift the pastry rounds one at a time from the baking tray and sit one in the base of each cutter
Gently warm the relish and place a dessert spoon-sized dollop on each pastry base, using the spoon to smooth it over. Cover with another pastry round then gently lay the Camembert on top and smooth it down
Carefully remove the cutters. Use a blowtorch to gently brown the cheese, or alternatively place under a hot grill to achieve similar results
Using a fish slice, transfer each tart to a serving plate. Garnish with a small pinch of salad leaves, half a browned fig and lightly drizzle the sesame seed dressing around the plate.
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