Preheat the oven to 180°C/160°C F/Gas Mark 4
Half the shallots, peel and place face up on a baking tray with a slight drizzle of olive oil
Cook for 8–10 minutes and cover with cling film when out of the oven so they can steam slightly Roll out the pastry and cut round the base of each tart tin
Line the tart cases with some greaseproof and place a teaspoon of butter and sugar in each of the tart cases. Place two shallot halves in each tin
Cover with the pastry and gently pinch in the sides
Cook at for a further 10 minutes or until the pastry is cooked and slightly brown
Take out of the oven when cooked, turn out each tart and place back on the tray
Cover each tart with sliced Le Rustique Camembert and tarragon. Season each tart and bake for a further 5 minutes until the cheese has melted
4 individual tart tins (you can also make one big one in a shallow cake tin)
4 shallots, halved
375g pack of ready rolled puff pastry
4 teaspoons of butter
4 teaspoons of brown sugar
1 ripe Le Rustique Camembert 250g
1 tbsp tarragon, chopped
120g rocket salad, lightly dressed and seasoned
View Method
Recipe Method
Preheat the oven to 180°C/160°C F/Gas Mark 4
Half the shallots, peel and place face up on a baking tray with a slight drizzle of olive oil
Cook for 8–10 minutes and cover with cling film when out of the oven so they can steam slightly Roll out the pastry and cut round the base of each tart tin
Line the tart cases with some greaseproof and place a teaspoon of butter and sugar in each of the tart cases. Place two shallot halves in each tin
Cover with the pastry and gently pinch in the sides
Cook at for a further 10 minutes or until the pastry is cooked and slightly brown
Take out of the oven when cooked, turn out each tart and place back on the tray
Cover each tart with sliced Le Rustique Camembert and tarragon. Season each tart and bake for a further 5 minutes until the cheese has melted
