Brie & Fig TartletYum
Figs and cheese are a classic combination. Usually paired with a good goats cheese, I decided here to put it against something just a tad stronger; a creamy Brie. Anyone who’s ever known a vegetarian will understand how someone can develop an absolute disdain for goats cheese (someone needs to send most restaurants a letter or something about this).
So I just couldn’t use goats cheese here. You’ll have to forgive me that. Brie is my favourite of all cheese anyway, so when I needed a replacement cheese, it’s no surprise that I looked to Brie. It adds a lovely salty contrast here, which is so important against the jammy sweetness of a baked fig. The light sprinkling of parmesan over the top of serving helps with this too, and well as adding a nice little garnish.
Garnish this tartlet with a few leaves of spinach for a clean, but striking, presentation. Perfect for a light mid-week dinner when paired with a salad, or as an easy but effective dinner party starter.
I’m not going to lie – I did cheat a little on this and use pre-made puff pastry. It’s so easy to get a good, reliable puff pastry pre-made, and it saves a lot of time, so can you really blame me? I won’t judge you if you do the same! If you get a pre-rolled pastry, all the better. Just use a cutter to cut out the circle shapes, and you’re ready to add the cheese and figs, and bake!
- A mature, creamy brie.
- Ripe, fresh figs (one per tartlet)
- Pre-made puff pastry dough
- Red onion chutney or relish (optional)
- Preheat the oven to 180C/350F.
- Roll out your pastry on a lightly floured surface. to around 0.5-1cm thickness
- Using a large cutter, cut out a circular shape (size depending on how big you want the tart to be).
- Add a smear of chutney in the middle of each circle of pastry (optional).
- Add some slices of Brie to the centre of each circle. Leave a gap of about 2cm between the cheese and the edge of the pastry. This gives the pastry room to puff up around the fillings.
- Quarter a rip fig, and halve each quarter to give you eight pieces.
- Lay these pieces in a circular shape on the pastry, still leaving a 2cm space between the filling and the edge of the pastry.
- Bake for 15 or so minutes, or until the pastry is puffed up and golden.
- Serve with a few spinach leaves (dressed in a light vinaigrette if you prefer) and a light grating of parmesan.