Recipe Tip: Fig and Goat Cheese Tart with Rosemary and Honey
Top Recipe. All ingredients and tips for getting it right. This fig and goat cheese tart is very versatile and can be topped with fruit, vegetables, meat or fish.
- 40 gbutter
- 1 packetfilo or yufka pastry
- 2 tablespoonfig mustard
- 150 gCremé fraîche
- 125 gfresh goat cheese
- 2 sprig(s)fresh rosemary
- 125 gparma ham, optional
- black pepper
Step 1Preheat the oven to 180-200 °C or according to the pastry instructions on the packet.
Step 2Melt the butter in a pan. Brush the sides of an oven-proof frying pan with the butter and pour the rest into a small bowl.
Step 3Brush each pastry sheet individually with melted butter and place in the oven-proof pan, at different angles. There should be 6-7 layers, with generous overhanging edges.
Step 4Mix the fig mustard with the crème fraîche and season with salt and pepper.
Step 5Spread the crème fraîche mixture evenly over the pastry base. Cut the figs and goat's cheese into thin slices and arrange them fanned out in the dish.
Step 6Wipe off the rosemary, chop finely and spread over the cheese and figs.
Step 7Fold in the overhanging edges of the pastry and brush with the remaining butter.
Step 8Finally, drizzle a little honey on top.
Step 9Bake in the preheated oven for about 20-25 minutes until the pastry is golden-brown around the edges.
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