Mini camembert-courgette tartlets
These bite-sized tartlets with camembert, courgette and red onion get extra umami depth from a touch of Kikkoman Soy Sauce—full of flavour and easy to pack for lunch, warm or cold.
Preparation
Step 1
100 g camembert – 180 g courgette – 50 g red onion
Cut the camembert into strips. Slice the courgette into half-moons and the onion into thin slivers.
Step 2
3 eggs – 2 tbsp Greek yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 tsp fresh thyme, chopped
Whisk the eggs with the Greek yoghurt, Kikkoman Less Salt Soy Sauce, sriracha and thyme.
Step 3
150 g puff pastry
Line four 10 cm tartlet tins with the pastry and prick the bases. Add the vegetables, pour in the egg mixture and arrange the camembert on top. Bake for 22 minutes at 210°C (top and bottom heat). Cool on a rack, remove from the tins and transfer to a lunchbox.
Tip
You can also bake the tartlets in an air fryer.
Recipe-ID: 1546
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100 g camembert – 180 g courgette – 50 g red onion
Cut the camembert into strips. Slice the courgette into half-moons and the onion into thin slivers.
3 eggs – 2 tbsp Greek yoghurt – 2 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tsp sriracha – 1 tsp fresh thyme, chopped
Whisk the eggs with the Greek yoghurt, Kikkoman Less Salt Soy Sauce, sriracha and thyme.
150 g puff pastry
Line four 10 cm tartlet tins with the pastry and prick the bases. Add the vegetables, pour in the egg mixture and arrange the camembert on top. Bake for 22 minutes at 210°C (top and bottom heat). Cool on a rack, remove from the tins and transfer to a lunchbox.
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