Thin, crisp layers of phyllo, stretchy camembert, juicy plums and a thread of honey — a striking tart that comes together in minutes and always makes an impression. Serve it warm: the melted cheese and caramelized fruit are perfect with the nutty sprinkle on top.
Ingredients
- Phyllo dough — 5 sheets
- Camembert — 1 package (wheel)
- Plums — 5 pcs.
- Butter — 0.9 oz | 25 g, melted
- Pistachios — 0.7 oz | 20 g, unsalted
- Honey — to taste
Step-by-step recipe
- Preheat the oven to 375–390°F | 190–200°C. Line a 8–9 in | 20–22 cm pan with parchment.
- Working quickly so the phyllo does not dry out, line the pan: place the first sheet and brush lightly with melted butter; layer the remaining 4 sheets crosswise, brushing each one with butter. Let the edges hang over freely.
- Place the camembert wheel in the center. Score the surface lightly in a crosshatch pattern.
- Cut the plums into wedges and arrange them around the cheese and partly on top. Fold the overhanging phyllo toward the center to form loose folds.
- Drizzle a little honey over the plums and cheese, adjusting to the sweetness of the fruit, and reserve some honey for serving.
- Bake for 15–18 minutes, until the crust is golden and crisp and the cheese is soft and melted.
- Remove the tart and let it rest for 5 minutes. Scatter over the chopped pistachios and add a little more honey, if desired.
- Serve warm. Cut into 6 wedges and serve as an appetizer or a light dessert.
Nutritional value (per serving)
| Calories | ≈ 270 kcal |
| Protein | ≈ 10 g |
| Fat | ≈ 15 g |
| Carbohydrates | ≈ 22 g |
| Fiber | ≈ 2 g |
| Sugars | ≈ 13 g |
| Sodium | ≈ 380 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Phyllo dries out quickly: keep unused sheets under a clean, barely damp towel.
- To keep the nuts crisp, sprinkle them on after baking.
- No pistachios? Use walnuts or flaked almonds instead.
- You can swap the plums for figs, pears or nectarines — bake until the phyllo is deeply golden.
- If you like a contrast of flavors, add a pinch of chili or a few thyme leaves before baking.
- Serve immediately: phyllo is at its crispest in the first 15–20 minutes out of the oven.
FAQ
Can I replace the camembert with another cheese?
Yes, a brie of a similar size works well. It melts beautifully and pairs nicely with plums and honey.
What if I don’t have phyllo dough?
You can use puff pastry instead, rolled into a thin sheet and pricked with a fork first. Add 5–8 minutes to the baking time.
How do I reheat leftovers and keep them crisp?
Reheat for 8–10 minutes at 340°F | 170°C on a baking sheet without foil. The microwave will soften the crust, so the oven is best.