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
- 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)
- Heat the oven to 200 degrees C.
- 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.
- Prick the inside of each pastry square with a fork and brush with the melted butter.
- Tear the goat’s cheese/mozzarella cheese into pieces and place in the middle of each square.
- 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.
- 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.
- Sprinkle with brown sugar.
- Bake in the oven for about 10 to 12 minutes until the pastry is puffed up and golden brown.
- Remove and cool.
- Drizzle with some honey, sprinkle with sifted icing sugar and decorate with small mint leaves.
- Serve with crème fraîche/joghurt/ice cream on the side
