Camembert, Goat's Cheese and Tomato Tart

Try this tasty Camembert, Goat's Cheese, and Tomato Tart recipe. It's perfect for lunch and loved by everyone.

Course Lunch

Cuisine French

Keyword Cheese, Vegetarian

Prep Time 20

Cook Time 55

Servings Servings

Calories 386

Author Spooning & Forking Couple

Preheat a baking sheet in the oven to 220c/200c Fan/Gas7
Roll out the shortcrust pastry on a light floured work surface and use it to line a 23cm round loose bottomed tart tin.
Prick the base all over with a fork and chill in the fridge for about 20 minutes. Line with baking paper and baking beans and cook on the pre-heated baking sheet for 12 minutes. Remove the paper and beans and return to the oven for 5 minutes until golden and crisp.
Reduce the oven temperature to 200c/180c Fan/Gas4.
Spread the mustard over the base of the tart and layer over the tomatoes, camembert and goat's cheese.
In a jug, whisk the eggs and the crème fraîche together. Stir in the roughly chopped rosemary leafs and pour the mixture evenly over the tart. Sprinkle over the remaining rosemary leafs.
Carefully transfer the tart to the oven, on the baking sheet and cook for 40 minutes until just set and golden. Allow to cool completely.
You can freeze this delicious tart for about 3 months if you wrap it well in cling film. Defrost completely before serving cold or covered in the oven to completely warm through if you wish.