Goat's cheese tart with figs & rosemary
A sophisticated tart with creamy goat's cheese, fresh figs and rosemary on crispy shortcrust pastry - ideal for late summer. The sweet and tangy combination is perfect as a sophisticated starter or light main course and brings Mediterranean flair to the table.
Cooking utensils
- 1 Tarteform (Ø ca. 20 cm)
- 1 Backblech
- 1 Backpapier
- 2 Schüsseln
- 1 Teigrolle
- 1 Messer
- 1 Pinsel
Ingredients
Shortcrust pastry:
- 100 g Flour
- 50 g Cold butter in cubes
- 1 Pinch of salt
- 1 -2 tablespoons cold water
Covering:
- 150 g Goat's cream cheese
- 4 fresh figs quartered
- 1 Tbsp honey
- 1 teaspoon fresh rosemary finely chopped
- 1 Tbsp olive oil
- Salt & pepper to taste
Preparation
Prepare the shortcrust pastry:
- Work the flour, butter and salt into crumbles.
- Add cold water, knead briefly, shape the dough flat and chill for 30 minutes.
Pre-bake the tart:
- Roll out the dough, line the tart tin.
- Blind bake at 180 °C (fan oven) for approx. 10 minutes.
- Remove the baking paper and bake for a further 5 minutes.
Assemble the topping:
- Stir the goat's cheese with the olive oil until smooth.
- Spread over the pre-baked base.
- Arrange the figs, honey and rosemary on top.
- Season with salt and pepper.
Bake the tart:
- Bake in the oven at 180 °C for approx. 15 minutes until the edges are golden brown.
Serve:
- Allow to cool briefly and enjoy lukewarm.
Recommended side dishes:
- Fresh lamb's lettuce with walnut vinaigrette
- Grilled baguette slices
- Stuffed olives with lemon & thyme
Nutritional values per portion
Calories: 550kcalCarbohydrates: 30gProtein: 12gFat: 40g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat