Posted on by Myfrenchkitchen

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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Posted on by Myfrenchkitchen

Creamy vanilla joghurt with quince and pomegranate

A quick dessert for those times you desire something sweet after dinner, but without the effort. Of course you can make it as light or as rich, as simple or as elegant as you want. I don’t give any quantities as it is all up to taste and playing around creatively with colours  and textures and experimenting with flavours.

See also Tartelette for her quince tartlets…beautiful and delicious.

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I used:

  • Cream, whisked until fluffy
  • Greek joghurt, sweetened with a littel castor sugar
  • A vanilla pod, seeded
  • Quince, peeled and cut into pieces
  • juice and zest of a lime
  • a pomegranate, seeded
  • butter and brown sugar and some apple juice, for caramelizing the quince
  1. Whisk the cream until thick and fuffy.
  2. Mix the sugar and vanilla seeds into the joghurt and swirl in the cream
  3. Peel the quince, cut into pieces and coat with the juice from the lime
  4. Caramelize the quince with  the butter, brown sugar and zest until soft.
  5. Add some apple juice to the quince and bring to the boil just until the fruit mixture is syrupy. Leave aside to cool down a bit, but serve while still softly warm.
  6. To serve: Serve a helping of joghurt/cream in a glass, top with the caramelized quince and finish off with some pomegranate seeds.
  7. Variations:
  •  Use apple, or pear or a mix of caramelized fruit
  •  Cook the fruit to a thick compote and swirl into the joghurt/cream
  •  Start with a layer of ginger biscuit crumbs in the bottom of the glass
  •  Finish off with a drizzle of balsamic/honey of your choice
  • Sprinkle with some grated chocolate/nuts

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