Tarte Au Camembert French Cheese Tart Recipes

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CAMEMBERT TART



Camembert Tart image

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

Provided by Susan Herrmann Loomis

Yield Makes 6 to 8 servings

Number Of Ingredients 5

4 large eggs
3/4 cup whole milk
Sea salt
One 10-1/2 inch tart shell, pre-baked
1 Camembert cheese weighing about 9 ounces, cut into 1/4-inch thick slices

Steps:

  • 1. Preheat the oven to 450 degrees F (230C).
  • 2. In a medium-sized mixing bowl, whisk together the eggs and the milk. Season generously with salt and pepper.
  • 3. Lay the slices of cheese evenly over the bottom of the pastry shell. Pour the egg mixture over the cheese, and bake in the center of the oven until golden and puffed, 25 to 30 minutes.
  • 4. Remove from the oven, separate the tart from the mold, and transfer it to a serving platter. Serve immediately.

LEEK AND CAMEMBERT TART



Leek and Camembert Tart image

Categories     Milk/Cream     Cheese     Egg     Appetizer     Bake     Leek     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 10

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
2 tablespoons (1/4 stick) butter
4 leeks (white and pale green parts only), sliced (about 4 cups)
1/4 cup water
2/3 cup whipping cream
4 ounces Camembert cheese, cut into 1/2-inch pieces
1 large egg
Pinch of cayenne pepper
Pinch of ground nutmeg
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 400°F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.
  • Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.
  • Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

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