Fig, Brie and Prosciutto Tartlets
250 g cake flour
a pinch of salt
125 g butter, softened but cool
3 Tbsp (45 ml) cold water
Filling
125 g Brie cheese
1 x 70 g prosciutto
8 figs, halved
12 fresh sage leaves
salt and black pepper for seasoning
Type of dish
Oven bakes
Baking
Entree's
Mains
Occasion, extravagance & level of difficulty
Fast cooking
Sophisticated
Luxury
special occassions
Simple recipes
Cooking appliance
Oven
Combination Steam oven
Induction Hob
Microwave combination oven
Bread, cakes and pastries
Basic recipes
Hearty Food
Flavour
Sweet&Sour
Savoury
30-minute quick meals
Type of ingredient
Meat
Meat: Pork
Dairy
Recipe for
4 People
Temperate range
Warm
PreparationShort Crust Pastry
Sift together the dry ingredients and rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water and knead lightly until it comes together to form a smooth dough.
Roll the pastry out to ½ cm thickness and line 8 mini quiche/tart tins. Trim the edges and refrigerate for 30 minutes.
Preheat the oven to 200 C.
Cover the lined tart shells with baking paper and baking beans or rice and bake blind for 20 minutes. Remove from the oven and discard the baking paper, set aside to cool slightly.
Filling
Turn the oven temperature down to 160 C.
Place a few slices of Brie cheese into each tart, followed by the prosciutto. Top each tart with 2 fig halves and sage leaves and season.
Bake for 15 minutes. Remove from the oven and serve warm.
Cooking time: 35 minutes
Sift together the dry ingredients and rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water and knead lightly until it comes together to form a smooth dough.
Roll the pastry out to ½ cm thickness and line 8 mini quiche/tart tins. Trim the edges and refrigerate for 30 minutes.
Preheat the oven to 200 C.
Cover the lined tart shells with baking paper and baking beans or rice and bake blind for 20 minutes. Remove from the oven and discard the baking paper, set aside to cool slightly.
Filling
Turn the oven temperature down to 160 C.
Place a few slices of Brie cheese into each tart, followed by the prosciutto. Top each tart with 2 fig halves and sage leaves and season.
Bake for 15 minutes. Remove from the oven and serve warm.
Cooking time: 35 minutes