Camembert with pepper 100 g 1
4 pre-cooked tartlet cases (8 cm. in diam) 4
Crème fraîche or whipping cream 150 ml
Salt 1 pinch
Freshly ground pepper To taste
Nutmeg 1 pinch
Flat-leaf parsley, chopped To taste
1. Break the eggs into a bowl and add salt. Beat gently without creating a foam. Add the cream, parsley and nutmeg and combine.
2. Cut the camembert into small cubes, sprinkle into the tartlet bases and cover with the egg mixture.
3. Bake in an oven preheated to 150°C until the mixture is completely cooked through.
4. Chill and reheat. Serve with a salad.
The tartlets are even tastier if prepared the day before.