Walnut tart with figs

Ingredients for 1 servings:

• 100 g walnuts
• 200 g flour
• ½ tsp salt
• 100 g butter
• 3 tbsp water, cold
• 4 figs
• 100 g sour cream
• 75g Gorgonzola
• 150 ml milk
• 2 large eggs
• 1 pinch of salt
• 1 pinch(s) of pepper
• ½ bunch thyme, and some for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

A savory form of tart, for 12 pieces

Finely grind 50g of walnuts and mix with the flour and 1/2 teaspoon of salt. Add the cut butter and water and knead until dry crumbs form, then knead vigorously into a smooth dough. Roll out the dough on a floured surface and line a 26cm tart pan with it. Prick the dough several times with a fork and chill for 1 hour. Halve or quarter the figs. Mix the sour cream with the Gorgonzola, milk, and eggs. Season with salt and pepper, strip a few thyme leaves, and stir them in. Spread the figs on the tart base and pour the cheese and sour cream mixture over them. Bake in a preheated oven at 175-200°C (350-400°F), depending on the type of oven, for about 30-40 minutes. Roughly chop the remaining walnuts and spread them on the tart after 20-25 minutes of baking. Decorate the tart with thyme leaves before serving.