Camembert Tart

Camembert Tart

This is one of those last-minute supper ideas—not quite a frittata, not quite a pastry tart. With elements of both, using what you probably already have on hand, and with about a 12-minute prep, it has a lot going for it. Regional cooking, almost everywhere on the planet, seems to have a tasty, quick version of this tart. Serves 3-4.

• 5-6 eggs
• A few leafy greens torn, spinach, rocket, chives, etc.-perhaps a cut-up mushroom or two
• Salt, pepper, chopped/powdered garlic, dried Italian herbs, to taste
• Olive oil—3-4 tblsp.
• ¼ lb. Camembert or Brie cheese, cut in small chunks

Pre-heat broiler. In a 9 or 10-inch ovenproof sauté pan, heat olive oil—add chopped garlic if using, then add torn greens and cook briefly. Beat eggs with salt, pepper and dried herbs. Add eggs, swirling briefly—place cheese pieces on eggs. Lift edges of cooking eggs to allow uncooked eggs to flow underneath. When edges are done, transfer pan to broiler until cheese is melted and eggs are puffed and golden brown-2-3 minutes. Serve warm.

The Kitchen Hive

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