Fig season is in full swing and this Fig and Camembert Tart is a delicious savoury bake with these delectable fruit. Serve it with a crunchy salad, a chilled glass of wine and lunch is sorted.
It is not much of a recipe but more of idea as you can chop and change as you please really. All you need is 5 layers of phyllo pastry, brushed with butter, as a base. Then top it with slices of camembert cheese, sliced figs and a drizzle of honey if you want a touch more sweetness. Bake at 200 degrees C for 30 minutes until the cheese is bubbly and melted and the pastry is crispy, golden brown. Once it comes out of the oven, sprinkle it with toasted nuts, walnuts or pecan nuts will do just fine. I added flash fried sage leaves for some colour, texture and more flavour. You can add caramelised onions (will be great), a blue cheese rather than camembert, a balsamic vinegar reduction for added flavour. Once those 5 layers of phyllo is in place, you can just play with flavours and textures.
This Fig and Camembert Tart is another version of my Heirloom Tomato Tart and this sweet Apple Phyllo Tart, using life saving phyllo pastry. Impossible to mess up and not remotely as fussy as other pastry. Click on the recipe links for more info on how to work with phyllo.
I hope you enjoy this post for Fig and Camembert Tart. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
The images in this post has been shot on the new SHAVED TRUFFLE surface from my range of surfaces and backgrounds available for sale at shop.heinstirred.com. Do you have a look around, your favourite new surface may just be a click away.
And ff you are looking for more easy ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World in Jun 2021 at the Cookbook Fair in Paris.