Fig mini tarts with rocket salad and raspberry dressing

Ingredients for 2 servings:

• ½ roll of (to taste) dough from the refrigerated section
• 1 tbsp milk
• 100 g goat’s cheese
• 6 sprigs of thyme, fresh
• 2 tbsp pine nuts
• 1 tbsp honey
• 3 figs, fresh, ripe
• 100 g arugula, fresh
• 100 g raspberries, frozen or fresh
• ½ lime(s), untreated
• 2 tbsp sugar
• 50 ml balsamic vinegar, dark
• 50 ml port wine, red
• ½ tbsp mustard, medium hot
• 1 tbsp honey
• 50 ml olive oil
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry and divide into two rectangles. Prick the dough several times with a fork and place on a baking sheet lined with baking paper. Mix the goat’s cheese with the milk until smooth. Wash the thyme, pat dry, strip off the leaves, and stir into the goat’s cheese. Spread the cream cheese on the puff pastry rectangles, leaving a small border free. Wash and dry the figs, and cut into thin slices. Cover the tarts evenly with the fig slices and bake in the oven for about 20 minutes. Meanwhile, toast the pine nuts in a dry pan until golden brown. For the salad, wash the arugula and spin it dry. Caramelize the sugar in a pan, then deglaze with balsamic vinegar and port wine and let it reduce slightly. Add the raspberries and simmer until the berries have broken down. Remove the resulting liquid from the heat and strain it through a sieve. Combine the strained liquid with the olive oil, mustard, honey, and salt. Finely grate the zest of half a lime and add it to the dressing. Squeeze the lime half and add the juice. Season the finished dressing with salt and pepper. After baking, sprinkle the tarts with the pine nuts, grind a little pepper over them, and drizzle with the honey. While the tarts are still warm, serve them on plates with the arugula and drizzle the arugula salad with the raspberry dressing.