Inspired by the French upside down Tarte Tartin, these flaky tomato tartlets are the perfect partner to a Camembert fondue.
Tomato tartlets with Camembert fondue
Ingredients
1 Tbsp (15ml) butter
1 Tbsp (15ml) olive oil blend + extra for drizzling
2 onions, thinly sliced
2 cloves garlic, finely grated
1 roll (400g) puff pastry, defrosted
1 punnet (300g) cherry tomatoes, halved
6 sprigs thyme, halved
Salt and milled pepper
1 Tbsp (15ml) brown sugar
1 round (125g) Camembert Basil, for serving
Method
- Heat butter and olive oil in a pan over medium heat.
- Sauté onions for 10-12 minutes until caramelised. Add garlic, cook 2 minutes more and set aside.
- Preheat oven to 200°C.
- Roll pastry out on a floured surface to about 3mm thick. Cut out 12 circles using a cookie cutter. Chill discs until firm.
- Pack out 12 little heaps (slightly smaller than your pastry discs) of tomatoes, onion mixture and thyme pieces on a lined baking tray. Season, drizzle with oil and sprinkle with sugar.
- Cover heaps with a pastry discs and press down to secure. Prick a steam hole on top of each pastry disc.
- Bake for 23-28 minutes until golden and puffed. Cool on the tray for 10 minutes.
- Arrange pastry in a wreath on a serving plate, with the filling facing up.
- Score a criss-cross pattern into Camembert, drizzle with oil and bake for 8-10 minutes until inside is molten.
- Place cheese in the centre of the wreath. Scatter with basil and serve immediately.
Recipes & styling: Liezl Vermuelen
Photographs: Zhann Solomons
Also read: Maple bacon beef burgers with Camembert