Name: Apple and Camembert Cheese Tart recipe by Nina Métayer
Yield: 4 servings
Ingredients: 200 g buckwheat flour (also works well with whole wheat flour); 60 g milk; 120 g butter; 2 g salt; Stuffing; 6 red apples; 2 onions; 10 g honey; 10 g Calvados liqueur; 1 well-made Camembert cheese; 30 g butter; 4 g salt; 1 g black pepper powder

Apple and Camembert Cheese Tart recipe by Nina Métayer

A soft and creamy tart, where caramelized apples melt with Camembert cheese on a crispy buckwheat flour base.

Ingredients

Servings:

Ingredients

200 gbuckwheat flour (also works well with whole wheat flour)
60 gmilk
120 gbutter
2 gsalt
Stuffing
6 red apples
2 onions
10 ghoney
10 gCalvados liqueur
1 well-made Camembert cheese
30 gbutter
4 gsalt
1 gblack pepper powder

Nutritional Information

Per Serving (Approx.)

Calories

637 kcal

Protein

13 g

Fat

37 g

Carbohydrates

67 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Preheat the oven to 180 degrees Celsius and prepare a baking tray with parchment paper.
Dice the vegetables into small pieces, ensuring that all pieces are of similar size for even cooking.
In a large skillet, add a drizzle of olive oil and heat over medium heat. Add the diced vegetables and sauté for about 10 minutes or until they are tender.
Meanwhile, in a bowl, beat the eggs with a pinch of salt and pepper until you achieve a homogeneous mixture.
Pour the sautéed vegetables into the egg mixture and mix well until fully combined.
Pour the mixture into a preheated mold and bake in the oven for 25-30 minutes or until set and golden.

Preparation and Pre-cooking of the Base

Mix the flour with the butter, salt, and milk in a large bowl. If you notice the flour absorbs too much milk, add a little more until you achieve a smooth and homogenous dough.
Let the dough rest in the refrigerator, covered with cling film, for one hour to firm up and become easier to handle.
Preheat the oven to 200 ºC, ensuring the rack is in the center of the oven for an even bake.
Remove the dough from the refrigerator and, on a lightly floured surface, roll it out with a rolling pin to a thickness of 2-3 mm.
Line the mold with the rolled-out dough and prick the base and sides with a fork to prevent bubbles from forming during baking.
Bake the dough alone, without the filling, for 15 minutes or until the edges begin to lightly brown.

Stuffing

Preheat the oven to 210 °C to ensure it reaches the desired temperature when the tart needs to be baked.
Slice the onions finely into julienne and sauté them in a large pan with 2 tablespoons of butter over medium heat; cook for about 10 minutes until they are translucent and tender.
While the onions are cooking, peel the apples and cut them into small cubes of approximately 1 cm each side.
Add the apple cubes to the pan with the onions, along with 2 tablespoons of honey and a pinch of salt; cook over medium heat for about 15 minutes, stirring occasionally, until the apples are very soft.
Deglaze by pouring in 50 ml of Calvados and let it reduce for a few minutes; then, add a bit of ground black pepper and mix well.
Fill the pre-baked tart base with the filling, distributing it evenly over the entire surface.
Finish by decorating the tart with strips of Camembert cheese placed aesthetically over the filling.
Bake at 210 °C for 10 minutes, or until the cheese is melted and the tart has an attractive golden color.
Serve immediately while still hot, to enjoy the best flavor and texture.

Recommendations & Tricks

To achieve a perfectly crispy pie crust, make sure to chill the dough in the refrigerator for at least 30 minutes before baking it. This will help prevent the butter from melting too quickly and will improve the final texture.
When preparing the Camembert filling, cut the cheese into small pieces to ensure an even melting during cooking and a well-distributed flavor throughout the pie.
Instead of milk, you can use evaporated milk for the filling if you want to achieve a richer and creamier texture, which will perfectly complement the aroma of the Camembert cheese.