Friday night treat ... Baked Camembert Tarts

Friday nights have become novelty-food nights in our house. The other six nights of the week we try to eat healthily, being mindful of food groups and fibre and fat content and suchlike. On Fridays though after a hard week at the office, I like to lighten up and either go out for a meal, or cook something that doesn't quite hit all the healthy eating guidelines.

Tonight's dinner is a perfect example. I mean – Camembert cheese baked in pastry! Not a vegetable to be seen, and you can hardly call it low-fat. Quite the opposite. I figure if we only eat this meal once in a blue moon, it'll be fine. Oh, and it is seriously delicious.

1 sheet of frozen, pre-rolled puff pastry
1 ripe Camembert cheese (tonight I'm using Jindi)
1 egg, lightly beaten

Thaw pastry sheet and cut four saucer-sized rounds. Cut the camembert horizontally, so you have two thin discs. Lay two rounds of pastry on a baking sheet and place a camembert round on each. Dampen pastry edges with water, cover with remaining pastry circles, and press edges together to seal. Make a lattice pattern on top of each tart with a knife. Refrigerate until firm.

Brush top of each tart with beaten egg, then bake in a preheated oven (200 degrees C) for 20 minutes or until golden brown. Serves two. You could serve these with a tangy fruit salad or with steamed asparagus or broccoli, or just on their own if it is Friday!