Vegan Camembert, Onion Chutney & Fig Tart

Tarts are wonderfully easy and versatile, making them the perfect dish for pairing with a salad or extra vegetables. Our Vegan Camembert, Onion Chutney, and Fig Tart recipe celebrates this versatility with a delicious plant-based twist. The creamy vegan Camembert and sweet onion chutney perfectly complement the natural sweetness and intriguing texture of figs, which are typically in season in the UK from late summer to early autumn. Though figs thrive in warmer climates, certain varieties do grow in the UK, flourishing in sheltered, sunny spots.

The history of tarts dates back to medieval times when they evolved from open-faced pies to the sophisticated and refined dishes we know today. This recipe embraces both the historical and contemporary aspects of tarts, offering a modern, ethical take on a classic dish. Whether you're looking for an elegant dinner or a simple meal, this tart provides a combination of flavours and textures that are sure to delight. Super easy, honestly tasty!

Are figs vegan?

Yes, figs themselves are vegan as they are a fruit. However, some vegans might choose to avoid certain figs due to how they are pollinated. Some fig varieties involve a process where a wasp pollinates the fruit, and in some cases, the wasp may die inside. This natural process is specific to certain fig species and does not involve human intervention. For most culinary purposes, the figs used are typically vegan-friendly.


Sheet of puff pastry (vegan-friendly),

3-4 fresh figs,

Onion chutney (We love Wonky's!)

¾ of our Vegan Camembert - Shamembert,

Salt and pepper,

Drizzle of maple syrup & rocket leaves to serve (optional)

Shamembert, Onion Chutney & Fig Tart


Preheat the oven to 200°c.

Cover a large baking tray with baking paper and lay out the pastry on top of this (we did this in a round pie dish but would probably work better on a large rectangular baking tray).

Score a 1cm border around the edge of the pastry with a knife and prick the middle all over with a fork (make sure to properly pierce the pastry with your fork or you’ll end up with the middle puffing up whilst it’s pre-baking. If this happens to you don’t worry it’s not a disaster, just gently press down the air bubbles in the middle of the tart and add your toppings as usual).

Bake your pastry for 10-12 minutes until it’s starting to go golden and is puffing up around the edges. Whilst this is pre-baking, add a tbsp of vegan to a frying pan and melt on a medium heat.

Once the pastry is pre-baked, add some onion chutney to the pastry, before layering with sliced figs, ¾ of your Sham (in chunks) and seasoning.

Turn the oven down to 180c and bake again until the pastry is cooked through and nicely browned. This should take about 10-14 minutes.

Top with the rest of the sham, some rocket leaves (optional) and a drizzle of maple syrup or agave before slicing and serving.

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