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Fig, Brie and Prosciutto Tartlets

Fig, Brie and Prosciutto Tartlets

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These tartlets are perfect as a starter to a meal or as a light lunch served with a salad.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 35 mins
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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

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.