Summer Baked Camembert, Tapenade & Tomato Tart Recipe

We all love baked Camembert – but there’s no need to wait until Christmas to indulge. The olive and tomato tapenade hiding beneath the cheese is homemade and so useful – see the Cook’s tip for how to use the leftovers.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditionshere.

Shop all everyday value Essential ingredientshere.

Full StarFull StarFull StarFull StarFull Star5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

3 pinch Plain flour, for rolling
320g sheet puff pastry
350g can Essential Pitted Black Olives In Brine, drained
3 tbsp tomato pureé
1 tsp dried mixed herbs, plus ½ tsp
2 clove/s garlic, 1 crushed
2½ tsp white wine vinegar
4½ tbsp olive oil
250g French Camembert, fridge cold
2 Essential Tomatoes, thinly sliced
100g pack Essential Mixed Salad

Method

Preheat the oven to 200ºC, gas mark 6. Puta large flat baking sheet in to heat up. Using alittle flour, roll the pastry into a square shape,large enough to cut a large 30cm circle. Movethe circle to a floured baking sheet. Score a 1cmborder around the edge, then prick the middleall over with a fork, going down to the metal.
Put the olives, tomato purée, 1 tsp herbs,whole garlic, 1 tsp vinegar and 3 tbsp oil intoa food processor and pulse until well combinedbut keeping some texture. Spread 6 tbsp of thistapenade over the middle of the pastry.
Cut the Camembert into 24 thin wedges,then evenly space them all over the tart.Overlap the tomato slices here and there,season with black pepper and bake on thepreheated baking sheet for 20 minutes.
Mix together ½ tsp herbs, the crushed garlicand ½ tbsp oil and brush over the tomatoes.Bake for 5 minutes more until puffed, melting,golden and crisp. Cut into wedges and servewith the salad, dressed with the remaining1½ tsp vinegar, 1 tbsp oil and some seasoning.

Cook’s tip

There is enough leftover tapenade to make another tart – it will keep in the fridge in a covered container for up to 3 days, or freeze. Why not try making tapenade palmiers with the pastry trimmings, or enjoy its savouriness on bruschetta, served with roast chicken or COOK’S TIP salmon, or stirred into a creamy dip?

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,361kJ/ 568kcals
Fat	42g
Saturated Fat	17g
Carbohydrates	27g
Sugars	4.4g
Fibre	3.3g
Protein	18g
Salt	2.6g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot

Loading finished

0 added

0 in trolley

Quantity of Essential Plain White Flour in trolley 0

0 in trolley.

view product details for Essential Plain White Flour

Essential Plain White Flour1.5kg1.5kg

Full StarFull StarFull StarFull StarHalf Star4.5 out of 5 stars(181)

Item price

85p

Price per unit

56.7p/kg

0 added

0 in trolley

Quantity of Essential Plain White Flour in trolley 0

0 in trolley.

0 added

Summer Baked Camembert, Tapenade & Tomato Tart Recipe | Waitrose & Partners (2024)

Ingredients

Method

Cook’s tip

Nutritional