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Festive foodie: Baked Camembert Christmas Tart

Baked camembert 1

In this, our final festive foodie blog, we put the spotlight on party food with this showstopper of a dish.

Entertaining at Christmas is a lot of fun but not if you're the host that ends up stuck in the kitchen all night. Holding a celebration for family and friends should be all about spending quality time together enjoying delicious food and drink and that's why we love this simple but very impressive idea for a party buffet table.

This delicious baked Camembert puff pastry tart is perfect for sharing and makes a great centrepiece. It looks beautiful but is actually really simple to make and requires only a handful of ingredients. You can fill your tart with cranberry sauce, but caramelised onion chutney, pesto or olive tapenade also work really well.

So, what are you waiting for? Get cooking and give your guests a feast they'll remember!


  • 2x 230g pre-rolled round puff pastry sheets or 2 500g puff pastry blocks rolled it out and cut a 33cm circle
  • 250g wheel Camembert cheese  (‘baking’ Camembert)
  • 6-8 tbsp smooth cranberry sauce
  • 100g pistachios, finely chopped
  • 1 medium egg, lightly beaten
  • a little olive oil to drizzle
  • fresh thyme to sprinkle


  • Preheat the oven to 180C.
  • Place your sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
  • Place a ramekin or plate the size of your wheel of cheese in the centre.
  • Spread the cranberry sauce in an even layer, leaving a small border around the edge.
  • Brush the edge with a little beaten egg. Remove the ramekin.
  • Drape the second puff pastry sheet over your rolling pin and place it over the bottom sheet to cover. Press the edges lightly to seal.
  • Position the ramekin in the centre again. Use a sharp knife to score the edges of the pastry into quarters and then score each quarter in half and so on until you have divided your tart into 32 pieces.
  • Use the knife to cut the 32 strips, without cutting through the paper. If the puff pastry becomes too soft to handle pop the tart in the fridge for 15 minutes to firm up.
  • Gently twist each strip a couple of times.
  • Remove the ramekin. Cut a circle around the centre (where your ramekin has left an indention) and cut into quarters and fold over (or remove).
  • Place the cheese in the centre of the tart and score the top with a knife.
  • Brush the entire tart with the beaten egg and sprinkle with the chopped pistachios.
  • Sprinkle with thyme leaves and slide, using the baking paper, onto a large baking sheet.
  • Bake in the centre of the oven for 30-35 minutes.
  • Transfer onto a large platter and serve, while still warm. Tear rays of the ‘sun’ and dip into the cheese.


If this delicious tart tickles the tastebuds of your guests or you simply fancy trying it at home for your family to enjoy, send us your pictures and you could win £250 to spend at John Lewis. See more details on how to enter over on our Facebook page.

Happy Christmas!

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