Camembert and onion tart recipe

  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 521 calories / serving
  • Freezable
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Preheat the oven to gas 5, 190C, 170 fan and place a baking sheet on the top shelf to heat up.

Heat the oil and butter in a large nonstick frying pan until the butter froths. Add the onions to the pan and cook over a medium heat for 10-12 minutes, stirring occasionally, until softened and beginning to caramelize.

Unroll the pastry onto a sheet of nonstick baking paper. Score a line 1.5cm in from the edge of the pastry to create a crust.

Spoon the onions onto the pastry and spread to fill inside the scored line and scatter over the Camembert cubes. Brush the edges with milk.

Remove the hot baking sheet from the oven and place the tart on top. Return to the oven and cook for 15-20 minutes, until the edges are puffed and golden.

Cut into quarters and serve straight away. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
  • Ingredients

  • 1 sheet ready rolled puff pastry
  • 1tbsp olive oil
  • 1tbsp butter
  • 2 large onions, sliced
  • 1tsp sugar
  • 150g Tesco Normandy camembert, cut into chunks
  • 1tsp milk
  • Energy 2170kj 521kcal 26%
  • Fat 35g 50%
  • Saturates 18g 88%
  • Sugars 6g 6%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 36.6g Protein 13.9g Fibre 1.2g


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