Goat cheese and fig tart with Serrano ham and thyme

Ingredients for 1 servings:

• 125 g wheat flour, type 405
• 100 g spelt flour, type 630
• ½ pack of baking powder
• 120 g low-fat curd cheese
• 60 ml milk
• 75 ml sunflower oil
• 1 tsp salt
• some flour, for rolling out
• some butter to grease the mold
• 7 figs, fresh, halved
• 4 slice(s) ham, Serrano-
• 100 g goat cheese (goat cheese roll, sliced)
• 1 tsp peppercorns, pink
• some honey, liquid
• 200 g sour cream
• 2 egg yolks, size M
• 1 handful of thyme leaves, fresh
• e.g. salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the dough, knead all the ingredients well. Then roll out the dough so that it fits into a small (approx. 20 x 30 cm) baking dish and has a small edge. Lightly grease the dish or line it with baking paper. Arrange the rolled out dough in the dish so that a small edge remains. For the cream, mix all the ingredients and pour it onto the rolled out dough. Then arrange the figs cut-side up on the dough and drape the goat cheese slices around them. Then scatter the ham and peppercorns and drizzle a little honey over them. Season everything again with salt and pepper and bake at 220 degrees Celsius on the middle rack for about 25 minutes. Tip: The tart tastes delicious with some arugula or lamb’s lettuce.