Thin tart with figs, Roquefort cheese and hazelnuts

Ingredients

  • 1 roll of puff pastry

  • 190 g of Roquefort

  • 7 figs

  • 2 tbsp of crushed hazelnuts

  • 10 purple basil leaves

  • 1 tbsp of honey

  • 1 egg yolk

  • Freshly ground pepper

Preparation

Preheat the oven to 180 ° C.

Spread the dough on a baking sheet lined with baking paper and prick with a fork.

Distribute the crumbled Roquefort over the entire surface of the dough, leaving a 2 cm edge all around. Cut the figs into quarters and spread them over the cheese with the crushed hazelnuts.

Sprinkle with honey then brush the rim of the dough with the egg yolk mixed with a little water.

Sprinkle some pepper and bake for 12 to 15 minutes, checking that the edges of the dough do not burn.

Serve your pie right away, sprinkled with basil leaves.

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