Brie, peach & parma ham tart and a Camembert raclette

What could be better than cheese and wine? Melted cheese and wine, that’s what.

Next time you pick up Le Rustique‘s  brie or camembert, try making this gorgeous brie, peach & parma ham tart, or gooey camembert raclette!

Brie, peach & parma ham tart

This tart is wonderfully simple, it’s both sweet and salty, great as a starter or a light meal – and it only takes a few minutes to throw together! It’s also quite pretty, and looks more complicated than it is.

You will need need:

  • 1 sheet of puff pastry
  • 1 tin of peaches in syrup
  • 1 packet of parma ham
  • 1 brie
  • some honey (for drizzling)
  • some balsamic reduction (for drizzling)

Method:

1. Preheat oven to 180C.

2. Drain the tinned peaches, and slice (if not already sliced).

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3. Slice the puff pastry in half, to create two smaller ones, and put them onto a baking tray or baking paper.

4. Slice the brie into thick slices and arrange onto the pastry, leaving room in between the slices.

5. Next, start adding the peach slices on and around the brie, and follow with the parma ham (you can tear the parma ham into ribbons).

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6. Drizzle some honey over the top and pop the pastry into the for 10 – 15 minutes, or until the puff pastry looks golden.

7. Remove it from the oven and drizzle with more honey and some balsamic reduction!

You can cut the pastry (scissors are easiest) into little squares if you’re offering them as a snack or canape, or serve with a little salad as a light meal.

 

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Next up, tartiflette! I absolutely adore tartiflette. It always reminds me of winter holidays, but as it doesn’t seem to be a very popular dish in the UK it’s something I haven’t had in a very long time! Traditionally, it’s made with roblechon cheese, which can be pretty hard to find, but camembert is a great substitute!

Potatoes, bacon and cheese. What’s not to love?

Camembert tartiflette

You will need:

  • 1 bag potatoes, peeled
  • 1 packet of bacon lardons
  • 1 medium onion, thinly sliced
  • 1 cup dry white wine
  • 1 Camembert
  • some salt & pepper
  • some fresh thyme sprigs to garnish (optional)

Method:

1. Preheat oven to 200C.

2. Put the peeled potatoes in a pan of water and bring to the boil. Cook them for around 20 minutes, until tender, then drain and set aside.

3. Meanwhile, in a frying pan, cook the bacon until browned, then add in the chopped onion for a further 5 minutes.

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4. Add the white wine and cook for another 5 minutes.

5. Slice the potatoes and arrange them in a baking dish, and grind in some salt & pepper. Next, spoon in some of the bacon and onions, then add some camembert slices, then more potatoes, more bacon and more cheese.

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6. Sprinkle some thyme over the top, and pop it in the oven for 20 minutes (or until browned and bubbling!).

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