Gruyére and fig tarts
These gruyére and fig tarts are made with puff pastry – you can use gluten-free version, if preferred or needed. They are prefect for a quick and easy lunch with salad on the side; or if you made smaller tarts, you can serve them as party nibbles or appetizer at a dinner party. Next time I’ll add some crushed walnuts too.
Ingredients
Method
- Unroll the puff pastry on a sheet of parchment paper, then cut it into 3 or 4 rectangles.
- Grate the cheese and scatter this in the middle of each tart.
- Mix the chopped rosemary, garlic with a pinch of course salt and black pepper using a pestle and mortar.
- Sprinkle this mixture over the cheese.
- Slice each fig into 4 pieces.
- Arrange the fig pieces on top of the cheese then drizzle some honey over them.
- Create a rim by folding about 1 cm pastry over the filling, pinching the corners together.
- Rest it in the fridge while preheating the oven to 180°C.
- Line a large baking sheet with parchment paper and put the tarts on it.
- Bake in the preheated oven for 15-20 minutes, until the pastry looks golden brown and it has cooked through properly.
- Drizzle with more honey just before serving.