- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 6 servings
- Difficulty
- Medium
- Calories
- 330 kcal
Quick summary
“These individual tartlets combine the golden flaky texture with the creaminess of goat cheese and the sweetness of sliced fresh figs. Honey and fresh rosemary balance every bite.”
What you need to know
- Marked edge with shallow cut: cutting a 1 cm margin on the puff pastry allows the edge to puff up and contain the filling.
- Classic sweet-and-sour combination: the subtle acidity of the chèvre goat cheese harmonizes with the honey and the soft flesh of the figs.
- Very hot oven at 200 °C: baking at high temperature ensures that the dough puffs and browns the base.
Ingredients
Main
- roll (approx. 300g) Ready-made puff pastry
- g Fresh goat cheese (chevre)
- unidades médias Fresh figs
- tablespoons Good quality honey
- units Fresh rosemary sprigs
- teaspoon Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- tablespoon Balsamic reduction (optional)
Instructions
Principal
- Pré-aqueça o forno a 200°C (400°F). Unroll the puff pastry on a lightly floured surface. With a round cutter or knife, cut 6 circles of approximately 10-12 cm in diameter. Transfer them to a baking sheet lined with parchment paper.
- With a sharp knife, make a small cut of approximately 1 cm on the inner edge of each dough circle, without cutting completely, creating a margin. Press the center slightly with a fork to prevent it from inflating too much. Brush the edges with a little olive oil.
- Spread the goat cheese evenly over the center of each dough circle, within the margin created. Make sure to cover the base well, but without overdoing the amount. The layer should be thin and tasty. Season with a pinch of salt and black pepper.
- Wash the figs, dry them delicately, and cut them into slices approximately 0.5 cm thick. Distribute the fig slices over the goat cheese, overlapping them slightly to create a beautiful visual effect. Arrange them carefully, filling the space.
- Drizzle each tartlet with a little honey and sprinkle some fresh chopped rosemary leaves over the figs. Place in a preheated oven and bake for 18-20 minutes, or until the puff pastry is golden and crispy. Be careful not to burn the edges.
- Remove the tartlets from the oven and let them cool for a few minutes before serving. Optionally, finish with a drizzle of balsamic reduction for an extra sweet and sour touch and an irresistible shine. Serve warm, enjoying the crunch and heat of the flavors.
Chef's tips
- Keep the puff pastry well chilled until the moment of cutting so that the fat layers do not melt on the counter.
- Slice the figs with skin into 0.5 cm rounds without crushing the delicate pulp, overlapping slightly on the cheese.
- Sprinkle fresh rosemary leaves sparingly so as not to overwhelm the delicate aromatic notes of the fig.
Variations
- Addition of chopped walnuts: add chopped toasted nuts or chestnuts over the cheese before arranging the fruits.
- Parma-style raw ham: place thin slices of cured ham over the tartlets right after they come out of the hot oven.
- Touch of thyme: substitute the rosemary with fresh lemon thyme leaves for additional citrus notes.
Substitutions
- Fresh goat cheese: replace with boursin-type goat cheese, soft feta cheese, buffalo ricotta or brie.
- Fresh figs: use thinly sliced ripe pears, fresh purple plums, or sliced firm peaches.
- Laminated puff pastry: can be replaced by buttery shortcrust pastry baked in low mini pie tins.
How to store
Consume preferably on the day of preparation to enjoy the crispy puff pastry. If there are leftovers, store in a closed container in the refrigerator for up to 2 days and reheat in the oven at 180°C for 5 minutes.
Can it be frozen?
Freeze the assembled raw tartlets on a baking sheet and wrap in plastic wrap for up to 2 months. Bake directly from the freezer in a preheated oven at 200 °C, adding 5 minutes to the total time.
What to serve with
Serve as an exquisite appetizer with baby arugula leaf salad drizzled with extra virgin olive oil and balsamic vinegar, accompanied by a glass of fresh white wine or brut sparkling wine.
Frequently asked questions
Does goat cheese melt and leak in the baking dish?
Fresh goat cheese (chèvre) softens and gains a velvety consistency without spreading like yellow cheeses, remaining firm in the center.
Can I use dried figs instead of fresh ones?
Dried figs have a hard texture and concentrated sugar content; to use, hydrate in warm water beforehand and cut into very thin slices.
Why pierce the center of the puff pastry with a fork?
Pricking the center with the tines of a fork prevents the base from puffing up excessively, allowing only the edge to rise and form a rim.
How to prevent the bottom of the dough from being raw?
Bake sheet placed on lower oven rack at 200°C lined with parchment paper so pan heat bakes bottom quickly.
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