Sweet and savory tart with a Mediterranean flair
A deliciously light tart with creamy goat’s cheese, juicy figs and aromatic rosemary – perfect for late summer. The sweet and tangy combination of figs and goat’s cheese on a crispy shortcrust pastry makes an elegant starter or a light main course. Ideal as a culinary highlight for a cozy get-together.
Ideal wine accompaniment: Crémant de Bourgogne AOC Brut (Bourgogne, France)
The fine sparkling Crémant de Bourgogne Brut impresses with delicate brioche, apple and citrus notes. Its crisp acidity brings out the creaminess of the goat’s cheese, while the fine aromas of white fruit and toasted toast stylishly support the sweet figs. The elegant, dry finish lends the dish lightness without heaviness – a perfect harmony.
Further wine recommendations for this dish
Champagne AOC Brut (Champagne, France)
This classic sparkling wine offers fine, present perlage with aromas of green apple, brioche and a hint of lime. The lively acidity harmonizes perfectly with the buttery-creamy texture of the tart and accentuates the fruity sweetness of the figs without overpowering them. An elegant companion with textural sophistication.
Crémant d’Alsace AOC Brut (Alsace, France)
Made from grape varieties such as Pinot Blanc and Pinot Auxerrois, this crémant has floral and pressed apple notes. Its elegant freshness ideally accompanies the goat’s cheese and highlights the Mediterranean rosemary. The fine mousse and salty minerality bring lightness and round off the enjoyment perfectly.
Prosecco Superiore DOCG (Conegliano-Valdobbiadene, Italy)
This lively, aromatic Prosecco with aromas of Williams pear, white peach and acacia blossom brings fresh lightness and sparkling elegance. Its youthful acidity idealizes the creaminess of the cheese, while the floral notes and fine perlage gracefully accompany the figs.
Franciacorta DOCG Brut (Lombardy, Italy)
With Chardonnay and Pinot Noir components, this sparkling wine impresses with delicate yeasty notes, citrus freshness and subtle toast. The creamy structure and fine texture harmonize wonderfully with the tart, while the balanced minerality supports the shortcrust pastry and gives the dish depth.
Cava DO Brut (Catalonia, Spain)
This Spanish sparkling wine delights with aromas of green apples, lemon and a little almond. Its cool freshness and fine perlage cut through the creaminess of the goat’s cheese and underline the fruity, aromatic combination of figs and rosemary. An uncomplicated, elegant partner.
The recipe:
Ziegenkäse‑Tarte mit Feigen & Rosmarin
Cooking utensils
- 1 Tarteform (Ø ca. 20 cm)
- 1 Backblech
- 1 Backpapier
- 2 Schüsseln
- 1 Teigrolle
- 1 Messer
- 1 Pinsel
Ingredients
Mürbeteig:
- 100 g Mehl
- 50 g kalte Butter in Würfeln
- 1 Prise Salz
- 1 –2 EL kaltes Wasser
Belag:
- 150 g Ziegenfrischkäse
- 4 frische Feigen geviertelt
- 1 EL Honig
- 1 TL frischer Rosmarin fein gehackt
- 1 EL Olivenöl
- Salz & Pfeffer nach Geschmack
Preparation
Mürbeteig vorbereiten:
- Mehl, Butter und Salz zu Streuseln verarbeiten.
- Kaltes Wasser zugeben, kurz verkneten, Teig flach formen und 30 Minuten kühlen.
Tarte vorbacken:
- Teig ausrollen, Tarteform auslegen.
- Blindbacken bei 180 °C (Umluft) ca. 10 Minuten.
- Backpapier entfernen und weiter 5 Minuten backen.
Belag zusammenstellen:
- Ziegenkäse mit Olivenöl glattrühren.
- Auf dem vorgebackenen Boden verteilen.
- Feigen, Honig und Rosmarin darauf arrangieren.
- Mit Salz und Pfeffer würzen.
Tarte backen:
- Im Ofen bei 180 °C ca. 15 Minuten backen, bis der Rand goldbraun ist.
Servieren:
- Kurz abkühlen lassen und lauwarm genießen.
Empfohlene Beilagen:
- Frischer Feldsalat mit Walnuss-Vinaigrette
- Gegrillte Baguette-Scheiben
- Gefüllte Oliven mit Zitrone & Thymian
