Upside-down caramelised shallot and camembert tart Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Upside-down caramelised shallot and camembert tart

Caramelised shallots, golden brown pastry and oozing camembert: whip up this tart for an impossible-to-resist lunch or light dinner.

Serves: 6

Preparation time: 40 minutes

Cooking time: 25 minutes

Ingredients

400g (1 roll) store-bought puff pastry

For dusting, cake flour

1T (15ml), toasted fennel seeds

½ cup (125ml) or aged cheddar cheese, grated gruyère

1T (15 ml) olive oil

2T (30 ml) butter

12 French, peeled shallots

3T (45 ml) soft brown sugar

small handful thyme leaves

125g ripe camembert

Method

You’ll need a 20cm frying pan that can go into the oven. Roll out the pastry on a floured surface.
Sprinkle over fennel and cheese and fold dough in half. Roll out again to the same size as the pan and place in fridge to rest for at least 20 minutes. Melt oil and butter over low heat in a large ovenproof pan and sauté shallots until soft. Add sugar and thyme and cook slowly until caramelised.

Preheat oven to 200ºC. Remove from the heat but keep the shallots in the pan and spread them out evenly. Slice camembert and place on top of the shallots in the pan. Place puff pastry on top of the cheese.
Bake for 15 minutes then reduce the temperature to 180ºC and bake for 10 minutes until golden brown and cooked through. Cool slightly and turn over onto a serving plate.