Fig and Goat Cheese Tart with Rosemary and Honey

Name: Fig and Goat Cheese Tart with Rosemary and Honey
Ingredients: 40 g butter; 1 Packung filo or yufka pastry; 2 EL fig mustard; 150 g Cremé fraîche; 4-5 figs; 125 g fresh goat cheese; 2 Zweige fresh rosemary; 125 g parma ham, optional; honey; salt; black pepper

Figs

This fig and goat cheese tart is very versatile and can be topped with fruit, vegetables, meat or fish.

Ingredients:

Ingredients
40	g	butter
1	packet	filo or yufka pastry
2	tablespoon(s)	fig mustard
150	g	Cremé fraîche
4-5		figs
125	g	fresh goat cheese
2	twigs	fresh rosemary
125	g	parma ham, optional
		honey
		salt
		black pepper

Preheat the oven to 180-200 °C or according to the pastry instructions on the packet.
Melt the butter in a pan. Brush the sides of an oven-proof frying pan with the butter and pour the rest into a small bowl.
Brush each pastry sheet individually with melted butter and place in the oven-proof pan, at different angles. There should be 6-7 layers, with generous overhanging edges.
Mix the fig mustard with the crème fraîche and season with salt and pepper.
Spread the crème fraîche mixture evenly over the pastry base. Cut the figs and goat's cheese into thin slices and arrange them fanned out in the dish.
Wipe off the rosemary, chop finely and spread over the cheese and figs.
Fold in the overhanging edges of the pastry and brush with the remaining butter.
Finally, drizzle a little honey on top.
Bake in the preheated oven for about 20-25 minutes until the pastry is golden-brown around the edges.

Tip:
Parma ham goes wonderfully as a side to this dish or if you like, you can shred the ham slices, spread them on the tart and bake them as well.

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