Thin apple and camembert tart

Portions:

Ingredients

250 g (1/2 lb) puff pastry
2 apples
1 handful arugula
1 camembert
20 g (2 tablespoons) pine nuts
1 drizzle of olive oil
Pepper, to taste

Preparation

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Set aside for later use.
Roll out puff pastry into a 25 cm (10") square. Place the dough on the prepared baking sheet and roll up the dough on all 4 edges to form a bead.
Peel and trim the apples. Cut into thin slices with a mandolin and place on the dough. Top apple slices with arugula, then with Camembert cut into 5 mm (1/4") slices. Sprinkle with pine nuts, then drizzle with olive oil and season with pepper. Place in the oven for 30 minutes.
Serve warm with a green salad.

Tips and tricks

The combination of the tartness of the apples with the saltiness of the camembert, the nuttiness of the arugula and the crunchy the pine nuts is truly sublime. You can serve this tart as a starter. I also often prepare it for a light meal and serve it with a green salad.