Tag Archives: camembert

food+drink

Culinary Adventures #106: Camembert Tartizza

Here’s one I did some days ago. As usual it’s based on a published recipe, but modified.

WTF, I hear you ask, is a “tartizza”? It’s a cross between a pizza and a tart – well I had to find something to call this as it is a sort of a cross between a pizza and a tart.

Anyway, here goes …

Camembert Tartizza

Serves: 4
Preparation: 15 minutes
Cooking: 25 minutes

Camembert Tartizza, fresh from the oven
Camembert Tartizza fresh from the oven & still on its baking parchment

Ingredients

  • Plain flour, for rolling
  • 500g block puff pastry
  • 165g jar Kalamata Olive & Sun-Dried Tomato Tapenade
  • 250g French Camembert
  • 4-6 mushrooms, sliced
  • 2 handfuls cherry tomatoes (halved), or 3-4 tomatoes (sliced)
  • Bunch fresh parsley
  • Black pepper

What to do …

  1. Preheat the oven to 220°C/200°C fan/gas mark 6.
  2. Take a 30cm square baking sheet. Cut a piece of baking parchment a bit bigger than the baking sheet (3cm overlap on each edge is about right). Lay the baking parchment on the baking sheet and using a blunt object (eg. the back end of a spoon) score the parchment into the rim of the baking sheet. (This is to give you the size of the baking sheet.)
  3. Now put the baking sheet (but not the baking parchment) in the oven to heat up.
  4. Roll out the pastry to the size of the baking sheet (it doesn’t need to be neat) and place on the parchment within the marked area.
  5. Gently score round the pastry about 1cm in the from the edge; and prink the middle part all over with a fork.
  6. Spread the tapenade evenly over the pastry, leaving the edges clear.
  7. Cut the Camembert into slices no more than 5mm think, and lay them evenly over the tapenade.
  8. Top with the mushrooms, parsley, black pepper and finally the tomatoes – arrange as you like, random is fine.
  9. Glaze the pastry edges if you wish.
  10. Slide the pastry on its paper onto the hot baking sheet and bake for 20-25 minutes until golden and bubbling – but don’t overdo it as the tapenade will tend to singe round the edges.
  11. Serve cut into portions with a glass of wine.

Notes

  1. This makes a good, warm, supper. Alternatively allow it to cool and cut into finger-food portions as party food.
  2. This would also work with pesto in place of tapenade.
  3. Add garlic, onion, cooked meat, etc. if you wish. But avoid anchovies unless you’re using a non-salty pesto.
  5. If you find the quantity of tapenade is overpowering, just use about half a jar and spread it thinner.