Fresh Fig Tartlets with Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 1 egg yolk
- 1 generous pinch salt
- 125 grams butter
- butter (for tartlet tins)
- Pastry flour (for dusting)
- 8 Figs
- 4 slices Goat cheese
- 8 tsps honey
- rosemary (for garnish)
Preparation steps
Mix the flour with the butter, egg yolks and salt in a bowl and quickly knead to form a smooth dough, adding 1-2 tablespoons cold water as needed. Wrap in plastic wrap and chill about 1 hour. Preheat the oven to 200°C (approximately 400°F). Butter 8 small tartlet tins (about 5 cm) (approximately 2 inches) diameter. Roll out dough on a floured surface and cut out rounds, then fit into tins. Bake for 15-20 minutes and then allow to cool.
Rinse the figs and cut crosswise down through top of fruit, leaving bottom intact. Push apart the fruit to open up the center. Cut cheese slices in half. Place the figs into the tartlet tins and insert a cheese piece in each. Drizzle with honey. Turn oven to broil and cook tartets for 5-8 minutes. Allow to cool slightly, remove from tins, garnish with rosemary sprigs and serve.
