Sun-Shaped Camembert Tart with Turkey Bacon
This stunning sun-shaped tart features a wheel of camembert nestled in puff pastry, surrounded by mustard and turkey bacon strips, then cut and twisted into 16 golden rays. The camembert is studded with fresh rosemary, garlic, and a drizzle of olive oil before baking until golden and bubbling. Serve it as an impressive appetizer for gatherings or pair it with a fresh green salad for a satisfying dinner.
For the Tart
- 2 puff pastry sheets
- 3 tablespoons condiment mustard
- 4 ounces turkey bacon strips
- 1 camembert cheese wheel kept in its wooden box
- 4 cloves garlic small pieces
- 1 teaspoon fresh rosemary
- 1 drizzle olive oil
- to taste black pepper
Preheat the oven to 350°F (180°C).
Roll out the first puff pastry sheet on a baking sheet. Place the camembert (still in its wooden box) in the center of the pastry.
Spread the mustard evenly over the pastry around the camembert, then arrange the turkey bacon strips over the mustard.
Cut a hole in the center of the second puff pastry sheet, sized to fit over the camembert. Lay the second pastry over the top, covering the bacon and camembert.
Cut the pastry into 16 even strips around the center, then twist each strip 3 times on itself to create a sun-ray effect.
Make small slits across the top of the camembert. Insert small pieces of garlic and fresh rosemary into the slits, then drizzle with olive oil.
Season everything with freshly ground black pepper and bake for 25 minutes until the pastry is golden and puffed.
- Keep the camembert in its wooden box throughout to help it hold its shape while baking.
- Serve with a fresh green salad and sliced fruit for a complete meal.
- Let the tart rest for a few minutes after baking before slicing so the cheese sets slightly.