Andouille Tart with apples and Camembert Cheese

What makes this a great meal? The contrasts of hot (andouille sausage), grainy-crunchy (the apples) and unctuous smooth (the Camembert). Some of the ingredients are premium priced so go for it on a splashy occasion.

This recipe was translated from French and also modernized.

As described, this dish is crustless, but it can also be made with a pate brisee crust.

1 tart. makes 4 servings
Lunch and Sandwiches


  • 1 large crispy, crunchy apple such as a Honeycrisp
  • 1/2 round of Camembert
  • 20 thin slices of Andouille sausage
  • 2 tablespoons of Calvados or Brandy
  • 2 heaped tablespoons of crème fraîche or sour cream
  • 1/2 cup 10% cream
  • 2 eggs.
  • salt and pepper to taste


  1. Quarter and core the apple. Cut into small cubes. Put the apple in a small bowl and add the Calvados. Stir and let stand.
  2. Cut the Camembert into strips. Cut the andouille into thin coins, deskinning if necessary . In a saucepan, melt 4 slices of the Camembert in the half cup of cream. Add the Creme Fraiche and break the eggs into the mixture. Beat until smooth. Add the apple and calvados mixture to the Camembert-cream mixture. Reserve.
  3. Preheat the oven to 200 ° C (400 degrees F.). Get out your best fluted tart dish and lightly oil it .
  4. Place 14 of the andouille slices on the bottom of the tart dish, then add the the cream and apple mixture. Pepper and salt lightly. Arrange the remaining strips of Camembert on top and the remaining slices of andouille. Bake for 30 to 40 minutes. The tart is ready when the mixture only moves slightly when gently shaken back and forth. Serve with a small salad to make the meal complete.