These fig and goat cheese tarts are a great option for breakfast, lunch or dinner. Made with a combination of goat, ricotta, and parmesan cheeses, this savory tart is topped with half of a ripe fig for a burst of sweetness. When picking out your figs, choose ones that are soft to the touch, but not mushy. This recipe includes instructions for making your own pie crust, but if you find yourself in a rush, you can also use a premade dough or crust.
- 2 1/4 cups unbleached flour
- 1/4 teaspoon salt
- 2 tablespoons flax seeds (optional)
- 3/4 cup unsalted butter (diced and cold)
- 6 tablespoons ice water
- 1/2 cup ricotta cheese (or sour cream)
- 2 eggs
- 1/4 cup parmesan cheese
- ground black pepper
- 125 grams soft goat cheese
- 2 figs
- In a large bowl, combine flour, salt, and flax seeds.
- Cut butter into the flour until grainy.
- Add water slowly, carefully moistening the mixture evenly, add water until the dough holds..
- Cover the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat oven to 180 degrees Celsius.
- Mix the ricotta, eggs, Parmesan cheese, chives, salt, and pepper in a large bowl.
- Once the dough has rested, roll out on a floured work surface, and form 4 circles the size of the pie pans. Spread in pans.
- Prick the pie crusts with a fork.
- Optionally, pie crusts can be precooked for ten minutes.
- Divide the goat cheese in each pie shell, add the egg mixture, and gently place half of fig on top.
- Bake 20-25 minutes.
PER SERVING *
|Calories800Calories from Fat470|
|% DAILY VALUE*|
|Calories from Fat470|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.