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Only one more night until Christmas, I can’t believe it is the 23rd already! I hope everyone is having a stress-free last day before all the festivities! Most you will be wrapping gifts and staying up late with the ham cooking in the oven. I have some cooking preparations to do myself as well, but tonight Mr. N and I intend to watch the Grinch, eat these tartlets and drink hot chocolate before going to bed. Amongst all the chaos, I wanted to share this super easy fig tartlet recipe, as it makes a great evening  (or last-minute) snack if you get unexpected guests. It looks impressive and tastes delicious too, I love the sweet and salty combination. The tart has a tangy flavour from the roquefort and a sweet creamy beetroot filling that gives a hint of sage that is topped with crunchy pecan nuts and fresh figs.

Ingredients Beet root filling

  • 4 large beets
  • Butter
  • 1/2 Sweet potato
  • 1 garlic clove
  • 2 shallots
  • 1 cup cream
  • Salt/Pepper
  • 3 leaves Fresh sage

Roast the beets in a 200C oven for about an hour until soft. In a sauce pan, slowly sweat the onion, garlic, chopped sweet potato in butter with the lid on. Add in the cream after about 7 minutes and let them finish cooking. Add in the chopped beet root, sage, salt and pepper. Let it simmer gently until the cream reduces into a thick consistency. Blend into a thick puree.

Puff Pastry

  • Puff pastry
  • Figs
  • Strong blue cheese ( Roquefort)
  • Pecan nuts
  • butter

Garnish: Thyme & Cranberry dust

Directions

I did the tartlets two different ways; a square and traditional circle version. For the circle version, line a cake tin with butter and spread the puff pastry so it covers the bottom and sides. Place some the beet puree into the centre, not all the way to the top as it rises in the oven. Then sprinkle some roquefort cheese on top, pecan nuts and slices of fig. Brush a bit of melted butter on top of the figs and nuts so they do not burn in the oven.

For the square version, cut the rectangular puff pastry in half so it becomes a square. Then gently with a knife score a smaller square inside the square. Place a couple of tablespoons of beet puree into the centre of the square. Then sprinkle some roquefort cheese on top, pecan nuts and slices of fig. Brush a bit of melted butter on top of the figs and nuts so they do not burn in the oven.

Place into an oven 190 celsius for about 20-30 minutes until golden brown. Serve with a sprinkle of thyme and dried cranberry dust on top.

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A fashion & interior lover who enjoys cooking and traveling. I have a nordic way of thinking, where I believe in the beauty of simplicity.

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