Sweet and Savoury Fig and Feta Tart
1/2 tsp salt
1/2 tsp vanilla extract (optional)
2 eggs (S/ 53g)
250g darker plain four (Germam: Halbweissmehl)
200g feta cheese, crumbled
3 tbsp soft honey
a pinch of herbes de Provance (optional)
8-10 ripe figs, cut into 8 sectors
Whisk the butter with salt, sugar (and vanilla) until smooth. Combine the eggs and then sift in the flour.
Quickly mix everything into a smooth dough. Wrap the dough ball into a plastic bag and refrigerate for 1-2 hours.
Set the oven to 180 degrees Celsius (370 F). Prepare a tart tin either with baking paper or butter it well and flour it lightly.
Roll the dough to 5-6 mm thickness and transfer into the tin covering all sides. Cut off the excess dough.
Place a sheet of aluminium foil or baking paper on the dough and the baking beans on it.
Bake for 12-15 minutes.
Mix the crumbled feta cheese with honey. Prepare the figs.
Take the dough out of the oven, remove the beans and the foil.
Spread the feta and honey mixture on the dough. Sprinkle with the herbs de Provance if you choose to use them.
Arrange the figs on top of the feta. Drizzle a little honey on the figs.
Bake for 30-40 minutes until the dough turns brown on the edges.
More goat cheese and fruit recipes:
Fresh figs with feta cheese
Bruschettas with goat cheese, persimmon and pear