Cheese tart with figs

Cheese tart with figs

Total: 50 min. | Active: 20 min.
vegetarian
Nutritional value / person: 601 kcal
, Fat: 44 g
, Carbohydrate: 30 g
, Protein: 19 g
Adding sweet figs and walnuts to a traditional Swiss cheese tart results in a truly delicious tart. The Gruyère gives it a tangy, intense flavour, while the spelt pastry adds a rustic touch. You could also finish it off with a little Gorgonzola on top. We recommend adding a drizzle of honey.

Ingredients

6 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tart

1 spelt pastry dough, rolled into a circle (approx. 32 cm Ø)
50 g walnut kernels, coarsely chopped
a little pepper
260 g grated Gruyère
2 dl single cream
2 egg yolks
¼ tsp nutmeg
2 egg whites
1 pinch baking powder
500 g figs, in slices

To bake

2 tsp liquid honey
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How it's done

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Tart

Roll out the pastry, place in the tin along with the baking paper, prick the base firmly with a fork. Sprinkle the walnuts and pepper over the pastry base. Mix the cheese with the single cream, egg yolks and nutmeg. Beat the egg whites with the baking powder until stiff, fold into the cheese mixture. Spread the cheese mixture over the base of the tart, top with the figs.

To bake

Approx. 30 mins. in an oven preheated to 200 °C (convection). Remove from the oven, allow to cool slightly, remove from the tin, drizzle with honey, plate up the tart.

Good to know
Tip: Scatter the figs and 100 g of Gorgonzola on top of the cheese.

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