Puff Pastry and Sweet Potato Tart with Backed Camembert, figs, ham and pumpik seeds

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Puff Pastry and Sweet Potato Tart with Baked Camembert, figs, ham and pumpkin seeds

  • approx. 1 hour
  • Level medium


  1. Remove the dough from the refrigerator approx. 10 minutes before use. Peel sweet potatoes, cut into very fine slices and mix with olive oil. Clean, wash and dry the figs and cut them into fine slices. Line the puff pastry on a greased tart form dusted with flour and with lift-off base (approx. 26 cm), cut off any excess edges.

  2. Season crème fraîche with salt and pepper. Brush the puff pastry base with it. Overlap a layer of sweet potato slices and place into the mould in a spiral shape. Season with salt and pepper. Spread another layer alternating between sweet potatoes and figs on top in a spiral pattern. Cut ALPENHAIN Baked Camembert into pieces and spread on top. Whisk egg yolk and 1 tbsp. water. Spread a thin layer on the edge of the dough. In a preheated oven (electric cooker: 200°C/convection: 175°C/gas: see manufacturer) on the 2nd rack from bottom for 25-30 minutes.

  3. Wash chervil and shake dry. Remove the leaves from the stems. Remove the tart from the oven and drizzle with pumpkin seed oil. Spread the ham loosely on top. Spread the pumpkin seeds on top. Arrange tart. Garnish with chervil.


Puff Pastry and Sweet Potato Tart with Backed Camembert, figs, ham and pumpik seeds

Ingredients (for 4 persons)

1 package (140g)fresh butter puff pastry
1 kgsweet potatoes
2 tbsp.olive oil
6 figs
100 gcrème fraîche
2 piecesALPENHAIN Baked Camembert
1 egg yolk
2 stemschervil
4 slicesSerrano ham
4 tbsp.pumpkin seeds
1 tbsp.pumpkin seed oil
fat and flour for the mould