Savory apple and camembert tart

Today, Normandy is in the spotlight. It must be said that the marriage of apple and camembert is a real success.
Camembert is one of my favorite cheeses. I very often associate it with a fruit. Simply with muscat grapes, it’s so good.

In the kitchen, I absolutely love this pie! As soon as autumn arrives, I never fail to realize it. It is original and delicious, perfect for dinner.
I’m sure you’ll enjoy it as much as I do…

Savory apple and camembert tart:


150g flour
75g butter
50 to 70 g of water
1/2 tsp salt

In the Thermomix, put the flour, the butter in pieces, the salt and 50 g of water.
Knead for 30 to 40 seconds, adding a little more water if necessary, until a ball is formed.
Roll out the dough and line a 22cm circle.
Reserve 20 minutes in the fridge.

By hand, incorporate the soft butter in pieces into the flour with your fingertips. Add the water little by little.
If the dough is too soft, it will have to be refrigerated for a while before rolling it out, filling the circle and refrigerating it for 20 minutes.

(inspired by Demarle)

1 shortcrust pastry
1 large onion
150g smoked bacon
1 glass of raw cider
1 beautiful apple (granny smith)
1 small Camembert
3 eggs
125 g liquid cream
50g milk
salt pepper

Preheat the oven to 180°C.

Cover the shortcrust pastry with a baking sheet then seeds and pre-cook for about 15 minutes. This step can be skipped, but the dough will then be less crispy.

Cut the breast into small lardons, then brown them in a skillet over medium heat.
Chop the onion and add it to the bacon.
Let brown.
Add the cider and simmer for another 5-10 minutes.
Let cool.

Wash the apple and cut it into thin sticks using a mandolin or a knife.

Whisk eggs, cream and milk.

Mix apples and bacon.
Cover the bottom of the pie with this mixture, then arrange the camembert on top in fairly thick slices.
Cover with the device.

Bake for 25 to 30 minutes.

Serve hot, warm or cold with, for example, a lamb’s lettuce salad as an accompaniment.

To finish: use the apple you like. The granny brings a slight acidity that I particularly appreciate in this recipe. A golden, on the contrary, brings a sweeter side, which is also delicious.


You can find my eBook, The egg, 20 sweet and savory recipes on the Payhip platform. To find out more, it’s here.

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