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Camembert and chicken tart

4 servings 35 minutes 35 minutes


  • 200 g of IQF Camembert slices
  • 1 shortcrust pastry
  • 1 Granny Smith apple
  • 2 onions
  • 150 g of minced chicken
  • 3 eggs
  • 25 cl of cream
  • Salt and pepper


Preheat the oven to 180°C.
Chop the onions and sauté them for 20 minutes in a little butter.
Peel and core the apple.
Dice it.
Brown the minced chicken in a pan.
Mix the eggs with the cream.
Stir in the onions, bacon cubes and apple.
Bake the case blind for 10 mins at 180°.
Put the filling mixture into the pastry case and bake for 25 minutes, topping with the Camembert slices before finishing under the grill.

Recipe made with IQF :

Camembert slices

Rectangular slices of creamy and delicious Camembert with delicate edible ivory rind.