Marcello Tully's delicious Camembert tart recipe features the wonderful flavours of both onions and figs. This tart recipe is a lovely treat for a starter or for a light lunch when coupled with a salad. It showcases how cheese and figs are natural bed fellows.
When Brazilian-born chef Marcello Tully started his career at 14, he may not have anticipated working on the starkly beautiful island of Skye - but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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To make the pastry for the Camembert tart, mix the Parmesan, walnuts, pink peppercorns and salt together in a food processor until fine
40g of Parmesan
15g of walnuts
1/2 tsp salt
1/3 tsp pink peppercorns
Add the flour and butter and blend until just combined, adding a small amount of cold water if it appears to be extremely dry. Wrap in cling film and chill for 1 hour before continuing
100g of plain flour
55g of butter
ice cold water
To make the relish, heat the oil in a small saucepan. Add the sliced onions and fry until golden brown
40ml of sunflower oil
240g of onion
Add the figs, balsamic vinegar and sugar. Cook until most of the liquid has evaporated, then add the Tabasco, season to taste and set aside
260g of fresh figs
50ml of balsamic vinegar
30g of caster sugar
Preheat the oven to 150°C/Gas mark 2. On a lightly floured work surface, roll the pastry out thinly (1/4 cm) and cut it into rounds using a 5cm-diameter cutter, 16 in total. Using a palette knife or spatula, gently lift the pastry onto a non-stick baking tray
Bake pastry rounds for 8 minutes then remove and set aside to cool on the baking tray
To make the dressing, put a small dry frying pan over a medium-high heat and add the sesame seeds. Keep stirring with a wooden spoon until the seeds are light golden, around 2-3 minutes. Remove the seeds from the pan and place into a bowl to cool
150g of sesame seeds
Whisk (or alternatively blend in a food processor on a high speed) mustard, sugar and egg yolks together in a large bowl. While whisking (in a similar method to make a mayonnaise), gradually add in both oils in a steady trickle, making sure the dressing is well emulsified. Stir in the cooled, toasted sesame seeds, vinegar and salt to taste
2 tbsp of Dijon mustard
2 egg yolks
2 tbsp of caster sugar
Shortly before serving, start building the tarts. Carefully slice of the top and bottom rind off the cheese and then into 4 even circles, then using the 5cm cutter you used for the pastry cut the Camembert into rounds. Use the excess cheese to mix through the relish
400g of Camembert
Place each of the remaining cutters on a clean work surface. Using a palette knife, lift the pastry rounds one at a time from the baking tray and sit one in the base of each cutter
Gently warm the relish and place a dessert spoon-sized dollop on each pastry base, using the spoon to smooth it over. Cover with another pastry round then gently lay the Camembert on top and smooth it down
Carefully remove the cutters. Use a blowtorch to gently brown the cheese, or alternatively place under a hot grill to achieve similar results
Using a fish slice, transfer each tart to a serving plate. Garnish with a small pinch of salad leaves, half a browned fig and lightly drizzle the sesame seed dressing around the plate.
mixed salad leaves
4 fresh figs
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