Quiches with Camembert and fig mustard

Ingredients for 4 servings:

• 150 g puff pastry, frozen, 2 slices
• Fat, for the tartlet cases
• Flour, for rolling out
• 150 g Camembert(s), ripe, cut into thin strips (I use Le Rustique)
• 100 g crème fraîche
• 2 eggs
• Salt
• pepper
• 2 ripe figs, quartered
• 8 walnuts
• 8 leaves of lettuce, Lollo Bionda or Lollo Rosso
• Breadcrumbs, for the molds
• 100 g mustard (fig mustard)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

super fine and interesting starter

Grease 4 tartlet tins and lightly sprinkle with breadcrumbs. Defrost the puff pastry, roll it out lightly on a lightly floured surface, use the tartlet tins to cut out 4 rounds and press them lightly into the tins to create a hollow. Prick the pastry several times with a fork, arrange the Camembert strips on the pastry, mix the crème fraîche, eggs, salt, and pepper, and pour over the cheese. Bake in a preheated oven at 200°C for 20-25 minutes. Let the quiches rest for 5 minutes, then serve warm or cold. Arrange lettuce leaves on 4 plates, place a quiche on each plate, garnish with 2 walnut halves and 2 fig quarters, and add a dollop of fig mustard.