Fig and goat cheese tart

Ingredients for 1 servings:

• 150 g flour
• 100 g butter, room temperature
• 1 tbsp sugar
• ½ vanilla pod(s), including the pulp
• ½ lemon(s), zest only
• ½ orange(s), zest only
• 1 pinch of salt
• 100 g goat’s cheese
• 1 egg(s)
• 1 tbsp sugar
• 2 tbsp milk
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1 pinch of salt
• 6 figs, preferably dark
• 2 tbsp brown sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

delicious, warm starter, for a springform or tart pan, approx. 8 pieces

First, butter a springform pan or tart pan. Knead the flour with butter, zest, sugar, vanilla seeds, and salt to form a dough. If it doesn’t hold together, add a splash of water. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for one hour. Then spread the dough evenly over the bottom of the pan. Prick the pastry base several times with a fork and bake for a quarter of an hour in an oven preheated to 180 degrees Celsius, then let it cool slightly. For the topping, use a hand blender to thoroughly puree the goat cheese with the egg, sugar, cornstarch, olive oil, salt, and a little milk. Spread the mixture over the shortcrust pastry base and cover with sliced ​​figs in a flake-like pattern. Bake the tart for another twenty minutes at 180 degrees Celsius, sprinkle with brown sugar, and gratinate with a blowtorch or under the broiler. Let everything cool slightly and serve warm. The tart yields approximately 8 slices.