Baked Camembert with pumpkin dippers and crudités
Serves: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Tara Fisher
Baked Camembert with pumpkin dippers and crudités
Serves: 8
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
462Kcal
Fat
33gr
Saturates
20gr
Carbs
16gr
Sugars
1gr
Fibre
2gr
Protein
24gr
Salt
1.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 250g rounds Taste the Difference French Camembert
- 1 garlic clove, thinly sliced
- a few small sprigs of fresh rosemary
- 2 tbsp white wine or dry Vermouth
For the pumpkin dippers
- 150g plain flour, plus extra for dusting
- 100g soft unsalted butter
- 150g freshly grated Parmesan
- ½ tsp smoked paprika
- 1 tbsp pumpkin seeds
- 2 tbsp sunflower seeds
To serve
- a few celery stalks
- 1 bunch of radishes
- a few cornichons
Step by step
Get ahead
The biscuits will keep in an airtight container for up to 1 week.
- Preheat the oven to 190°C, fan 170°C, gas 5. For the pumpkin dippers, whiz the flour, butter, Parmesan and smoked paprika together in a food processor until the mixture looks like breadcrumbs (or rub together by hand in a bowl). Bring together into a ball of dough, adding a few drops of milk if it seems too crumbly. Shape into a disc, wrap in clingfilm and leave to rest in the fridge for 15 minutes.
- Roll out the dough on a lightly floured surface to about 3mm thick, then stamp out pumpkin shapes with a cutter. Transfer the pumpkin shapes to lined baking trays, re-rolling the trimmings to cut out more biscuits until all the dough is used up. With a 6.5cm pumpkin cutter, you should get about 32 biscuits. Press pumpkin seeds into each biscuit for eyes, and sunflower seeds for teeth. Bake the biscuits for around 10 minutes until they're just beginning to colour around the edges – they should still be slightly soft in the centre, as they will crisp up further as they cool. Cool on a wire rack.
- For the baked Camembert, unwrap each cheese round and pop it back in the base section of the box. Tie string around the outside of each box to secure it (glued boxes can come undone in the heat of the oven). Cut a cross in the top of each cheese, scatter with the sliced garlic and rosemary sprigs, season with freshly ground black pepper and drizzle with the wine or Vermouth. Put them on a baking tray and bake in the oven, uncovered, for 15-20 minutes until gooey.
- Pile the celery, radishes and cornichons into bowls or onto a board with the baked Camembert and serve with the pumpkin dipper biscuits to dip into the molten cheese.
