Goat Cheese and Fig Tart with Serrano Ham and Thyme
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g wheat flour, type 405
- 100 g spelled flour, type 630
- 0.5 ½ pack baking powder
- 120 g low-fat quark
- 60 ml milk
- 75 ml sunflower oil
- 1 teaspoon salt
- some flour, to roll out
- some butter to grease the form
For covering:
- 7 fig (s), fresh, halved
- 4 slices ham, serrano
- 100 g oat cheese, (oat cheese roll, sliced)
- 1 teaspoon peppercorns, pink
- some honey, more liquid
For the cream:
- 200 g sour cream
- 2 egg yolks, size M
- 1 handful thyme leaves, fresh
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Knead all the ingredients well for the dough. Then roll out the dough so that it fits into a small (approx. 20 x 30 cm) baking dish and has a small edge. Grease the form a little or line it with baking paper. Arrange the rolled out dough in such a way that a small edge remains.
- For the cream, mix all the ingredients together and pour them onto the rolled out dough. Then arrange the figs on the dough with the cut surface facing up, draping the goat cheese slices around them. Then distribute the ham and peppercorns and drizzle some honey over them. Season everything again with salt and pepper and bake at 220 degrees on the middle rack for about 25 minutes.
- Tip:
- The tart tastes delicious with a little rocket or lamb`s lettuce.
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