St Dalfour Tartelettes Savory Fig & Goat Cheese
Recipe by @la.cuisine.de.geraldine
Golden tartlets filled with creamy goat cheese and finished with St. Dalfour Fig Royale Fruit Spread. A beautiful savory creation by Géraldine Leverd, perfect for entertaining or bringing an elegant touch to your next gathering.
Ingredients
Pâte Brisée
- 200 g all-purpose flour
- ½ tsp salt
- 100 g unsalted butter (cold, cubed)
- 1 egg
- 1 tbsp cold water
Goat Cheese Cream
- 1 cup (200 g) fresh goat cheese
- ½ cup (120 ml) heavy cream
- 3-4 sprigs fresh thyme
- Salt and black pepper
Decorations
- St. Dalfour Fig Royale Fruit Spread
- A few fresh thyme leaves
- Black pepper
Directions
For the Pâte Brisée (shortcrust pastry), in a large mixing bowl or the bowl of your kitchen machine, mix the flour and salt. Add the cold butter and rub it in with your fingers until the mixture looks like coarse crumbs (or use a mixer with the paddle attachment)
Add the egg and cold water, mixing just until the dough comes together. It should be soft but not sticky.
Chill the dough about 1 hour. Roll out to ⅛ inch (3 mm) and press into mini tart pans. Prick the bottoms and freeze while preheating your oven to 350°F (175°C).
Bake 14–16 minutes until golden. Set aside to cool.
To make the goat cheese cream, heat the cream with the thyme sprigs in a small saucepan until it just starts to simmer. Remove from the heat and let infuse while the dough chills. Strain out the thyme.
Mash the fresh goat cheese with a fork, then add the infused cream little by little until you reach a smooth, spreadable consistency. Season with salt and pepper. Transfer to a piping bag fitted with a star tip.
To assemble, pipe the goat cheese cream into the cooled tart shells. Make a little hollow in the middle with the back of a spoon, fill it with fig spread, and sprinkle with fresh thyme leaves and black pepper.
