This is an easy recipe using puff pastry. The camembert and goats cheese work together perfectly, but you can easily vary them. I made this tart when some friends came over for lunch one day, but it could also work as a savory brunch dish, or as an appetizer, cut into small pieces.
250g puff pastry, defrosted if frozen
3 Tbsp. Dijon mustard (don’t overdo this)
3 flavorsome tomatoes, thinly sliced and drained of as much juice as possible
Salt and freshly ground pepper
8 large basil leaves, roughly torn
125g camembert cheese
100g goat’s cheese
2 Tbsp. fresh thyme leaves, or 1 Tbsp. dried
On a floured surface, roll the pastry out large enough to line a 10-inch pie plate. Line the plate and let it rest in the refrigerator for at least 30 minutes, then trim the pastry neatly around the edge.
Preheat the oven to 200C/400F degrees. Spread the mustard all over the pastry base, then top with tomatoes in concentric circles. Season to taste and scatter the basil on top. Cut the camembert into thin slices and arrange a circle around the outer edge. Cut the goat’s cheese into thin pieces and arrange in the center. Sprinkle over the thyme and a few drops of olive oil (any more than this and the pastry will be soggy).
Bake for 15-18 minutes or until the cheese is tanned and bubbling. Best served room temperature.