One way to make my weekend is when a hamper of Le Rustique Camembert and Brie along with other goodies to enjoy them with turns up. And what better excuse to have to make the Camembert Hedgehog bread…have you seen it? If not I can highly recommend it, it’s very easy…
- Cut a Camembert sized hole into a tiger bread bloomer
- Score squares over the rest of the loaf
- Put a whole Camembert into the hole (although you can get away with cutting one in half and saving the other half for something else)
- Mix olive oil, garlic- lots of it, herbs and salt and spread between the gaps of the scored bread
- Bake, then enjoy! Extremely decadent, delicious and very very naughty but worth every morsel!
What I hadn’t bargained for, and a good reason to save that other half of the Camembert, was how good it tastes with a spiced cake, cake and Camembert? I would never have thought to pair them, but in the hamper was a Maison Toussaint Spice Cake, the honey and spices combined with the Camembert, oh my goodness, so good. If you can get your hands on it, try it!
Anyway, there is so much you can do with Le Rustique Camembert and Brie but I love these little bitesize tarts filled with Brie, although you can also use Camembert, then topped with apple and walnut confit with Lambig, which is a Breton cider brandy. They would make great picnic bites. If you can’t get hold of the confit and like a bit of heat, chilli jam also tastes gorgeous.
As you can see from my before and after photos, my pastry skills are on the errr, rustic side…however they still taste great and would make great canapes at a party.
Produced in France, Le Rustique’s range of premium Brie and Camembert is inspired by age old artisan techniques and recipes. Developed with the passion and skill of the brand’s master cheesemakers, Le Rustique cheese is distinguished by its creamy texture and full flavour that matures over time.
The cheese begins its aging process in ripening rooms, where the master cheese-makers monitor the product to ensure the highest quality. Wrapped in a breathable paper which allows it to continue ripening giving a texture that starts to gently soften, an aroma that strengthens and a more distinct taste. The cheese is then packaged into Le Rustique’s distinctive gingham cloth and burnt wood box, ready for sale.
The salty but creamy Le Rustique Brie with the slightly tart but sweet confit is a match made in heaven…
And very adaptable, don’t worry if you can’t get hold of the confit, it is very easy to make your own, or how about a small dollop of chilli jam? Mmmm.
Mini Brie and Apple & Walnut Confit Tarts recipe…
Prep time:
Cook time:
Total time:
Serves: 24
- 320g shortcrust pastry sheet
- 200g Le Rustique Brie
- 12 tsp apple & walnut confit with Lambig
- Preheat the oven to 200ºC/ Gas mark 6
- Cut out 24 circles of pastry using a 6 cm pasty cutter, re-rolling the pastry as necessary
- Very lightly grease a 12 or 24 mini muffin tin
- Place the pastry into each mould
- Cut the rind off the Brie, and cut into 24 pieces
- Place one piece of Brie into each mould
- Cook in the oven for 10-15 minutes until the pastry is cooked
- Remove from the oven and cool for a couple of minutes in the tin before removing and leaving to cool on a wire rack
- Place ½ tsp of the apple & walnut confit on each tart
- Eat!
Le Rustique products are available from major UK supermarkets including Sainsbury’s, Tesco, Asda, Morrisons, The Co-Operative and Waitrose with prices starting from £1.80 RRP. For more information including recipes head to Le Rustique.
Disclosure: I was sent a hamper of Le Rustique Brie and Camembert and other goodies to enjoy with them but all opinions and words are my own.
All my cheesy carb loaded dreams loaded into bite sized deliciousness. Love the sound of the apple and walnut confit, wouldn’t mind trying to make that.
Tiny bites that seem to disappear far too easily into my mouth!
I love the idea of cutting the centre out of the bread nad making a cavity for the cheese. Wonderful idea.
It tastes so good!