Mediterranean camembert tartlets

Yield: 4 servings

Measure Ingredient
30 millilitres Waitrose Olive Oil; (2tbsp)
1 medium Onion; peeled and finely
\N \N ; diced
2 \N Cloves garlic; peeled and finely
\N \N ; diced
1 small Red pepper; deseeded and cut
\N \N ; into thin strips
1 \N 200 g; (7oz) puff pastry
60 millilitres Waitrose Tomato Pur‚e; (4tbsp)
60 millilitres Fresh basil; shredded (4tbsp)
4 mediums Tomatoes; thinly sliced
250 grams Camembert Le Rustique; thinly sliced (9oz)
12 \N Black olives
\N \N Salt and freshly ground black pepper

Heat the oil in a frying pan, add the onion, garlic and red pepper and gently cook until softened.

To make the tartlet bases, roll out the pastry on a floured worksurface, cut out four 17.5cm (7") circles and place on a greased baking sheet.

Evenly cover each base with the tomato pur‚e, followed by the onion mixture, basil and tomatoes. Cover each with the Camembert Le Rustique, arrange the olives on top and season with salt and pepper.

Place in a preheated oven at 230ºF, 450ºF, gas mark 8 for 12 minutes or until cooked. Hints and Tips for Camembert Le Rustique: Simply remove the Camembert Le Rustique from box and pop into a heat proof serving dish, sprinkle a good handful of finely chopped coriander on top and cover. Place in a hot oven for approximately 30 minutes. Serve with warmed pitta bread or potato wedges.

Converted by MC_Buster.

NOTES : The combination of the Mediterranean flavours of red pepper, and olives, together with the soft, full-flavoured Camembert Le Rustique on a puff pastry base, makes this delicious tartlet a meal in itself. Just add a crisp fresh salad and some garlic bread to serve.

Converted by MM_Buster v2.0l.

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