Fig and goat’s cheese tartlets

I have made these tartlets so many times before, using all different kinds of ingredients and they are a winner every time, enjoyed by young and old. They are rustic and full of heart, quick and easy to make. My kind of thing. Given of course, that you use ready made puff pastry. In summer,  it is great with cherry tomatoes and of course all the wonderful seasonal fruits availalble. In winter, red caramelized onions, or cubed sweet potatoes. I tried this time to use mozzarella with the figs in place of the goat’s cheese that I always use. It didn’t turn out too bad, but I have to admit, I prefer the goat’s cheese. It is up to you to try both and choose what you prefer, or even leave out the cheese. Don’t forget the mint leaves though, they add to the harmony of the whole ensemble. I don’t give exact quantities, it is up to your taste.

Fig and goat’s cheese tartlets

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  • puff pastry
  • melted butter
  • 12 small figs
  • goat’s cheese/buffalo mozzarella cheese
  • brown sugar
  • fig balsamic vinegar/port
  • icing sugar
  • small mint leaves
  • cream/crème fraîche/natural joghurt/ice cream
  • honey(optional)
  1. Heat the oven to 200 degrees C.
  2. Unroll the puff pastry and cut 4 squares of about 10 x 10 cm. Place the squares on a baking sheet, lined with baking paper.
  3. Prick the inside of each pastry square with a fork and brush with the melted butter.
  4. Tear the goat’s cheese/mozzarella cheese into pieces and place in the middle of each square.
  5. Clean the figs with a towel and cut a cross on the top. Push to open up like a flower and place three opened up figs on top of the cheese. 
  6. Place a drop of fig balsamic vinegar/or port onto each fig. Be careful not to drop too much for it will make the tartlets soggy.
  7. Sprinkle with brown sugar.
  8. Bake in the oven for about 10 to 12  minutes until the pastry is puffed up and golden brown.
  9. Remove and cool.
  10. Drizzle with some honey, sprinkle with sifted icing sugar  and decorate with small mint leaves.
  11. Serve with crème fraîche/joghurt/ice cream on the side  

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6 responses

  1. The tartlets look wonderful, of course. But what really caught my eye was the photo of the charming vintage motorized bikes. Lately old mopeds and other little motorcycles have been turning up on the streets of Chicago. Unlike big, overpowered Harleys and cute but slightly girly Vespas, these lean little bikes seem perfectly suited to urban riding, whipping in and out of traffic and parking just about anywhere. And their high-pitched whine reminds me of Paris.

    19/10/2007 at 04:21

  2. These tarts look gorgeous . Puff pastry has always been my weakness and cant stop blessing the person who invented it , and then the one who thought of packaging and selling it. Really cant take the trouble to make it from scratch at home :p
    I’m bookmaking this recipe. Its too tempting. Thanks :)

    19/10/2007 at 12:38

  3. Ronell- your recipe sounds fabulous, I will definitely try it and your photograph is exceptional!
    I also like the poetic way you say the mint leaves “add to the harmony of the whole ensemble.”

    20/10/2007 at 21:09

  4. Now that is absolutely beautiful and in my mind the perfect marriage of flavors!

    22/10/2007 at 19:01

  5. Clever clever… I can see the potential for this as a quick starter (once you have that puff pastry in the fridge/freezer!). Figs and goats cheese are such a happy combination. In fact fig combines well with many things! I will be posting once, possibly twice, this week about figs. Use ‘em while you can!

    23/10/2007 at 14:33

  6. absolutely more-ish, and so beautifully made

    09/11/2007 at 21:09

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