Fig tart with goat's cheese and herbs

Ingredients for 1 servings:

• 500 g spelt flour (wholemeal)
• 250 g butter
• 2 m.-sized eggs
• ½ pack of baking powder
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 tsp, heaped marjoram
• 1 tsp, heaped thyme
• 200 g goat’s cheese with herbs
• 100 g crème fraîche
• 1 dashes milk
• 12 figs, fresh
• 1 tsp, heaped herbs of Provence
• ½ tsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Make a dough from flour, butter, eggs, baking powder, salt, sugar, marjoram, and thyme. Knead until smooth. Wrap in aluminum foil and chill for half an hour. In the meantime, mix the goat’s cheese with the crème fraîche and a splash of milk until smooth. Cut the figs into approximately 1 cm thick slices. Preheat the oven to 180°C. Roll out the dough thinly on a greased (or lined with baking paper) baking tray approximately 30 x 35 cm. Press the edges up slightly and pre-bake for about 10 minutes. Then remove from the oven, spread with the cream cheese mixture, and sprinkle with the herbs de Provence. Arrange the figs on top in a shingle-like pattern and bake again at 180°C for about 15-20 minutes. Delicious warm or cold and best served with a glass of red wine.