Feb 04 2016

Seasons Of The South: Rustic Camembert Tarts With Wilted Greens

By Marilyn Markel for The Island Connection



2 cups flour

tsp salt

2 sticks butter, cut into 16 pieces

2-4 Tbsp ice water

2 cups peppery baby arugula, rough chopped

¼ cup thinly sliced red onion

8 oz Camembert, cubed

¼ cup pine nuts

¼ cup cream

fleur de sel, to taste



Combine flour and salt in a food processor and pulse a few times. Add butter and pulse until mixture is a coarse meal. Add water 1 Tbsp at a time until mixture starts to form a ball. Form into 2 discs and wrap in plastic wrap. Chill.

On a lightly floured surface roll out each dough disk to about 12 inches.

Scatter arugula and red onions up to 1 inch of the edge of the tart. Dot with Camembert and sprinkle with pine nuts.

Fold remaining dough over filling and brush with cream. Sprinkle tart with fleur de sel, or your favorite salt.

Bake for 30 – 40 minutes until dough is cooked through. Cool slightly slice into wedges and serve.

Makes 2 tarts, serves 12 as a first course

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