Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Autumn tart with figs, goat cheese, and walnuts on a thyme shortcrust base - photo 1
← Recipes

Autumn tart with figs, goat cheese, and walnuts on a thyme shortcrust base

Przystawki Dishes for Special Occasions Dinners 95 min Medium 12 wyświetleń ~57.71 PLN - (0)
Rate:
(0)

Description

This savory tart is the essence of early autumn, combining elegance and the richness of seasonal flavors. On a buttery, crumbly base with an aromatic hint of fresh thyme rests a velvety filling of creamy goat cheese and cream. The sweetness of ripe, roasted figs perfectly balances the characteristic, slightly salty and tangy notes of the cheese. Crunchy toasted walnuts add texture, and the entire dish is drizzled with liquid honey after baking, subtly enhancing all the flavors. Visually, the dish is incredibly appetizing – the purple figs beautifully contrast with the light filling and golden crust. The tart is inspired by classic French and Mediterranean cuisine. It is perfect as an exquisite appetizer at a gathering, a main course for a light dinner accompanied by arugula salad and a glass of white wine, or as the star of an autumn brunch.

Składniki (15)

Servings:
6
  • Wheat flour type 450 200 g
  • Butter 100 g
  • Egg yolk 1.1 szt.
  • Egg 1 szt.
  • Cold water 30 ml
  • Fresh thyme 5 g
  • Ser kozi 200 g
  • 30% cream 100 ml
  • Fresh figs 6 szt.
  • Walnuts 50 g
  • Honey 40 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Arugula 20 g
  • Balsamic cream 15 g
💰 Szacowany koszt dania: ~57.71 PLN (9.62 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Thyme Shortcrust Pastry

1

Start by preparing the dough. In a large bowl, place the sifted wheat flour and salt. Remove the leaves from fresh thyme sprigs. You can do this by sliding your fingers along the sprig 'against the grain'. Chop the leaves very finely on a cutting board and add them to the flour. Mix everything with a dry whisk or fork to evenly distribute the salt and thyme.

Ingredients: Wheat flour type 450, Salt, Fresh thyme
Sifting the flour through a sieve will aerate it, making the dough lighter and flakier. Use a large, wide bowl to make it easier to knead the dough later.
2

Take the butter straight from the fridge and cut it into small cubes (about 1x1 cm). Add the cold butter to the bowl with flour. Now the most important step: rubbing the butter into the flour. Using only your fingertips, quickly rub the pieces of butter into the flour until the mixture resembles wet sand or crumble with visible small lumps of butter the size of pea grains. Work quickly to prevent the butter from warming up.

Ingredients: Butter
This is a key step for achieving flakiness! The heat from your hands melts the butter, which will make the dough tough instead of flaky. Alternatively, you can use a pastry cutter or chop the butter with flour using a wide knife on the countertop. A food processor with an 'S' blade can also be used, pulsing a few times.
3

In the center of the dry ingredients, make a small well. Crack the egg yolk into it and pour in the ice-cold water. Using a fork or knife, gently start mixing the ingredients, incorporating the flour from the edges until they begin to come together into larger clumps. Then, quickly knead the dough with your hands into a uniform ball. Do not knead for long – just until the ingredients are combined.

Ingredients: Egg yolk, Cold water
Do not knead the dough too long! The longer you knead it, the more gluten develops, resulting in a tough and chewy crust. The dough should just be combined; it may look slightly 'marbled' from the pieces of butter, and that's fine.
4

Flatten the formed ball of dough slightly with your hand, creating a disk about 2-3 cm thick. Wrap it tightly in plastic wrap and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is essential for the butter to firm up and the gluten to 'rest'.

Don't skip this step! Chilling the dough will prevent it from shrinking during baking and make it easier to roll out. If you're in a hurry, you can put the dough in the freezer for 15 minutes.
5

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. On a lightly floured surface or a piece of baking paper, roll out the dough into a round disc about 3-4 mm thick and larger in diameter than the tart pan. Gently roll the dough onto the rolling pin and transfer it to the pan. Carefully press the dough into the bottom and sides of the pan, using your fingers. Trim the excess dough with a knife, running it along the edge of the pan.

It is best to use a tart pan with a removable bottom, 24-26 cm in diameter. If the dough cracks while transferring, don't worry – just 'patch' the hole with a piece of dough. Prick the bottom of the pan with a fork in several places to allow steam to escape.
6

Place a piece of parchment paper on the lined dough, covering the entire surface. Pour weights on the paper – this can be dry beans, peas, rice, or special ceramic baking beads. The weights will prevent the dough from puffing up. Put the pan in the preheated oven and bake for 15 minutes. After that time, carefully remove the paper with the weights and bake the bottom for another 5-7 minutes, until it is lightly golden and dry to the touch.

This is called 'blind baking', which ensures that the tart base will be crispy and not soggy from the moist filling. The weight must fill the mold well, reaching all the way to the edges.

Filling and Baking

7

While the crust is pre-baking, prepare the cheese filling. In a bowl, place the crumbled goat cheese. Using a fork or whisk, mash it with the cream until smooth and uniform. Add the whole egg and season with freshly ground black pepper. Mix everything vigorously until the ingredients are combined. The mixture should have the consistency of thick cream.

Ingredients: Ser kozi, 30% cream, Egg, Pieprz czarny świeżo mielony
Make sure the cheese and egg are at room temperature – they will blend into a smooth mixture without lumps more easily. Do not mix the mixture for too long to avoid aerating it; just mix until the ingredients are combined.
8

Prepare the remaining filling ingredients. Coarsely chop the walnuts with a knife. Gently wash the figs and dry them with a paper towel. Cut off the tough ends (stems), then slice each fig into quarters or thicker slices, depending on their size.

Ingredients: Walnuts, Fresh figs
Do not chop the nuts too finely – larger pieces will provide a pleasant crunch in contrast to the creamy filling. Ripe figs are very delicate, so handle them carefully to avoid crushing.
9

Remove the pre-baked crust from the oven. Lower the temperature to 180°C (fan mode). Pour the prepared cheese mixture evenly onto the hot crust. Arrange pieces of figs on top of the mixture, gently pressing them into the filling. Sprinkle everything with coarsely chopped walnuts.

You can arrange the figs in any pattern – concentrically from the outside to the center, or artistically scattered. Remember that they will shrink slightly while baking.
10

Place the tart back in the oven preheated to 180°C and bake for about 20-25 minutes. The tart is ready when the cheese filling is set (the center may still be slightly wobbly, but not liquid), and the edges of the crust are nicely browned. Remove the tart from the oven and let it cool on a rack for about 10-15 minutes.

Do not overbake the tart, otherwise the filling will become dry and rubbery. The slightly trembling center will set from the heat after being taken out of the oven. Be careful not to burn the nuts – if they start to brown too quickly, you can cover the top of the tart with aluminum foil.
11

Before serving, drizzle the warm tart with streams of liquid honey. If you like, you can decorate it with fresh arugula leaves. Additionally, to enhance the flavor, you can drizzle the whole thing with balsamic cream. Cut into portions and serve warm or at room temperature.

Ingredients: Honey, Arugula, Balsamic cream
It's best to warm the honey for a few seconds in the microwave or in a small saucepan to make it more liquid and easier to drizzle over the tart. The tart tastes delicious both right after baking and after it has completely cooled.

Fun Fact

💡

Figs are one of the oldest fruits cultivated by humans - archaeological evidence suggests that they were grown over 11,000 years ago in the Jordan Valley, making them older than the cultivation of grains such as wheat or barley.

Best for

Elegancka kolacja Przyjęcie ze znajomymi Jesienny brunch Wieczór z winem

Tips

🍽️ Serving

The tart is best served warm, but it is also delicious at room temperature. Serve it on a board or a large plate, cut into triangular portions. Next to it, place a handful of fresh arugula drizzled with olive oil and balsamic vinegar, which will add freshness and a peppery flavor to the dish. It pairs perfectly with a glass of chilled dry white wine, such as Sauvignon Blanc, or a light red, like Pinot Noir.

🥡 Storage

If there are any leftovers, store the tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. It can be eaten cold straight from the fridge or reheated. To regain the crispness of the crust, it is best to reheat portions in an oven preheated to 160°C for 5-7 minutes. Reheating in the microwave is not recommended, as the pastry will become soft.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy risotto with asparagus, parmesan chips, and a hint of lemon 60 min

Creamy risotto with asparagus, parmesan ch...

Any
Potato casserole with cheese 90 min

Potato casserole with cheese

Main Dishes
Precise Pixel Cookies with Lavender Royal Icing 180 min

Precise Pixel Cookies with Lavender Royal ...

Desserts
Homemade Peanut Butter and Salted Caramel Ice Cream 270 min

Homemade Peanut Butter and Salted Caramel ...

Desserts
Tulip Babka with Lemon-Cream Cheese Filling and Almond Crumble 120 min

Tulip Babka with Lemon-Cream Cheese Fillin...

Cakes and Bakes
Kurczak w sosie śmietanowym z grzybami 60 min

Kurczak w sosie śmietanowym z grzybami

Dania główne

Recipe Categories

Przystawki
Przystawki in: Sylwester

Przystawki to kluczowy element sylwestrowego menu, które powinny być kolorowe i efektowne, zachęcające do spróbowania.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Dinners
Dinners

Dinner is the most important family meal - a time for spending time together and conversations at the table. Our collection of dinner recipes includes quick and simple dishes for everyday meals as well as more exquisite options for special occasions. You will find recipes for light diet dinners, ...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama