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Fig, Brie and Prosciutto Tartlets
These tartlets are perfect as a starter to a meal or as a light lunch served with a salad.
- Serves: 4 |
- Yields: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 35 mins
Ingredients
Short Crust Pastry
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, sliced
70 g prosciutto
8 figs, halved
12 fresh sage leaves
salt and black pepper for seasoning
Method
Short 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. Tip: With a Miele oven there is no need to blind bake simply select the intensive bake function.
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.
