Sweet persimmon, creamy camembert and crisp phyllo come together in an elegant appetizer that is simple to make yet looks straight from a restaurant table. The phyllo layers are brushed with melted butter, slices of cheese and persimmon are tucked between them, and everything is brought together by a fragrant cream-and-egg custard with thyme. After 35 minutes in the oven, you get a golden, aromatic tart that is especially delicious served with honey and nuts.
Ingredients
- Phyllo dough — 8 sheets
- Butter — melted, for brushing
- Camembert — 7 oz | 200 g
- Persimmon — 1–2 pcs.
- Eggs — 3 pcs.
- Heavy cream — 3/4 cup | 200 ml
- Thyme — to taste
- Honey — for serving
- Nuts — for serving
How to make it
- Preheat the oven to 356°F | 180°C. Prepare a 9–10 in | 22–24 cm baking pan.
- In a bowl, whisk the eggs with the cream and add the thyme.
- Line the pan with two sheets of phyllo, brushing each sheet generously with melted butter.
- Gather the remaining phyllo sheets into soft pleats or twist them lightly into ropes and arrange them in the pan to create a textured surface, brushing each layer with butter.
- Distribute sliced camembert and persimmon wedges between the layers.
- Carefully pour the egg, cream and thyme mixture over the tart, letting it seep between the layers.
- Bake for 35 minutes at 356°F | 180°C, until the crust is golden and crisp and the filling is set.
- Drizzle the hot tart with honey and scatter with nuts. Serve warm.
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Tips and variations
- Cheese: camembert can be replaced with brie; the flavor will stay mellow and creamy.
- Fruit: pear or fig works well instead of persimmon — choose ripe but still firm fruit.
- Nuts: walnuts, hazelnuts or pecans are best lightly toasted in a dry skillet to deepen the aroma.
- Working with phyllo: keep the sheets under a towel so they do not dry out, and brush each one with a thin layer of butter.
- Serving: delicious with a light salad and a glass of dry white wine; maple syrup can replace the honey.
Nutritional value per serving
| Calories | 420 kcal |
| Protein | 13 g |
| Fat | 28 g |
| Carbohydrates | 32 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 380 mg |
FAQ
What can I use instead of camembert in this tart?
Brie is the best substitute. You can also use a soft goat cheese for a brighter, slightly sharper flavor.
Should I choose soft or firm persimmon?
A ripe but firm persimmon is ideal: it holds its shape in the tart, adds sweetness, and releases less moisture.
Can I make it ahead and reheat it?
Yes. Keep the tart in the refrigerator for up to 1–2 days. Reheat in the oven at 338°F–356°F | 170°C–180°C for 8–10 minutes to restore the crisp crust.