Fig Tart with Fresh Goat Cheese and Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g spelled flour (whole rain)
- 250 g butter
- 2 medium egg (s)
- 0.5 ½ pack baking powder
- 1 pinch (s) salt
- 1 pinch (s) sugar
- 1 teaspoon, heaped marjoram
- 1 teaspoon, heaped thyme
- 200 g oat cream cheese, with herbs
- 100 g crème fraîche
- 1 splash milk
- 12 fig (s), fresh
- 1 teaspoon, heaped herbs Provence
- 0.5 teaspoon ½ sugar
Print Recipe
Pin Recipe Instructions
- Prepare a dough using flour, butter, eggs, baking powder, salt, sugar, marjoram and thyme. Knead until it is nice and smooth. Wrap in aluminum foil and refrigerate for half an hour.
- In the meantime, stir the goat cream cheese with the crème fraîche and a sip of milk until smooth.
- Cut the figs into approx. 1cm thick slices. Preheat the oven to 180 ° C.
- Roll out the dough thinly on a greased (or lined with baking paper) baking sheet about 35 cm in size. Push the edge up a little and prebake for about 10 minutes. Then take it out of the oven, brush with the cream cheese mixture and sprinkle the herbs of Provence over it. Place the figs on top like tiles and bake again at 180 ° C for about 15-20 minutes.
- Tastes warm or cold and best with a glass of red wine.
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