Summary

Ingredients

• 150 g puff pastry, frozen, 2 slices
• Fat, for the tartlet molds
• Flour for rolling
• 150 g Camembert (s), ripe, cut into thin strips (I`ll use Le Rustique)
• 100 g crème fraîche
• 2 egg (s)
• salt
• pepper
• 2 fig (s), ripe, quartered
• 8 walnuts
• 8 leaves lettuce, Lollo Bionda or Lollo Rosso
• Breadcrumbs for the molds
• 100 g mustard, (fi mustard)

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Instructions

1. Grease 4 tartlet molds and sprinkle lightly with breadcrumbs.
2. Thaw the puff pastry, roll it out lightly on a lightly floured surface, cut out 4 roundels with the tartlet molds and press a little into the molds to create a hollow.
3. Prick the dough several times with a fork, spread the camembert strips on the dough, mix the creme fraiche, eggs, salt and pepper and pour over the cheese.
4. Bake in a preheated oven at 200 ° C for 20-25 minutes. Then let the quiches rest for 5 minutes, serve warm or cold.
5. Spread the lettuce leaves on 4 plates, place 1 quiche on each, decorate with 2 walnut halves and 2 fig quarters each, place a dollop of fig mustard next to them.