Fig Tartlets with Goat Cheese

Ingredients

• 250 g spelt whole‑grain flour
• 125 g butter (room temperature)
• 3 eggs
• Salt
• 1 tsp Olive oil
• 6 ripe figs
• 0.5 tsp thyme leaves
• 300 g fresh goat cheese (40% fat in dry matter)
• 100 g sour cream (10% fat in dry matter)
• 20 g cornstarch (2 tbsp)
• Pepper
• 0.5 organic lemon (zest)
• 50 g mixed salad (e.g., baby spinach, arugula etc.)

Instructions

1. 1.

   Knead the flour with butter, 1 egg and a pinch of salt into a smooth dough; add a little cold water if needed. Shape into a ball, wrap in cling film and chill for 30 minutes.

2. 2.

   Meanwhile line tartlet tins (10 cm diameter) with oil. Wash figs, pat dry, halve them and cut out six beautiful slices from the center to set aside; dice the remaining fruit and mix with thyme leaves.

3. 3.

   Whisk goat cheese with sour cream, the remaining eggs and cornstarch, then season with salt, pepper and lemon zest.

4. 4.

   Divide the dough into 6 pieces, roll each to fit a tin and line the tins. Place fig pieces in the tins, pour over the cheese mixture, top each with one fig slice and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35–40 minutes until golden brown.

5. 5.

   Remove tartlets from the oven and let cool for 10 minutes. Then release them from the tins. Wash and pat dry the salad, then sprinkle it over the tartlets.