Fig tart with goat cheese

Fig tart with goat cheese

Fig tart with goat cheese, walnuts and thyme is unexpected, but so good. The combination of savory and sweet is guaranteed to delight your guests! Honey rounds off the pastry perfectly. 

INGREDIENTS (For an oblong quiche dish approx. 12 x 30 cm)

FOR THE DOUGH

130 g butter
230 g wheat flour (type 405)
1 tsp salt
2 tbsp cold water

FOR THE FILLING

2 rolls of soft goat cheese
4 – 5 figs (approx. 300 g)
100 g cream cheese (double cream level)
1 egg (size M)
2 tbsp milk
1 tsp salt
Some freshly ground pepper
2 tbsp fig mustard
1 – 2 sprigs of fresh thyme
2 tbsp walnuts
1 tbsp liquid honey

ALSO

Some fat for the dish
Some flour for working

PREPARATION

Step 1
For the dough, cut the butter into pieces. Mix the flour and salt in a bowl, then add the pieces of butter and water.  Briefly knead all the ingredients with your hands to form a smooth dough, wrap in foil and refrigerate for about 30 minutes.

Step 2
Meanwhile, for the filling, cut the goat cheese into about 20 thin slices. Wash the figs, pat them dry and also cut them into thin slices. Preheat the oven to 200 degrees top/bottom heat (fan oven: 180 degrees) and grease an oblong quiche dish (approx. 12 x 30 cm).

Step 3
Mix the cream cheese, egg and milk and season with salt and a little freshly ground pepper. Roll out the shortcrust pastry thinly on a lightly floured work surface, line the prepared dish with it and prick the base several times with a fork.

Step 4
Spread the fig mustard evenly on the base, then spread the cream cheese cream on top and layer the goat cheese slices and the fig slices alternately.  Wash the thyme, pat it dry and pick off the leaves. Roughly chop the walnuts and thyme and sprinkle them on the tart.