Preheat oven to 180ºC. Brush a rectangular quiche tin with butter, cut pastry sheets to the size of the tin (we got 3 rectangles per sheet).Place one cut piece in tin, brush with butter, then continue with remainingpieces so they form a layered stack in the tin.Place the Camembert slices in the base of the tart, top with grapes, sprinkle with brown sugar and drizzle with balsamic. Season.Bake for 30 minutes, until grapes are tender and pastry is cooked.Serve sprinkled with walnuts, extra olive oil and marjoram.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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