For 4 servings
- 3 figs
- 3 tbsp butter
- 1 sprig of rosemary
- 1.5 tbsp liquid honey
- 4 tbsp white port wine
- 1 tablespoon of balsamic vinegar
- 1 dash of lemon juice
- 2 sheets of strudel dough, (alternatively yufka dough)
- 4 fresh goat cheese, (40 g each; e.g. Picandou)
- 1 tablespoon of oil
- 3 stalks of basil
Working time: 30 min.
Per serving 387 kcal
Carbohydrates: 23 g
Protein: 11 g
Fat: 26 g
Clean the figs and cut them lengthways. Heat 1 tablespoon of butter in a pan. Add the figs and rosemary and braise for 1 minute. Add honey and port wine and bring to a boil. Season with balsamic vinegar, lemon juice, salt and pepper and set aside.
Melt the remaining butter in a saucepan. Cut strudel dough sheets into 4 squares (16 x 16 cm each). Place the dough sheets side by side and spread with melted butter. Place cheese in the middle of a sheet of dough, turn the edges of the dough clockwise to the center and brush with the remaining butter.
Heat a flat ovenproof pan and spread the oil in it. Place the goat cheese tart in the pan with the dough facing down and fry for 1 minute. Then put in the preheated oven at 200 degrees (gas 3, fan oven 185 degrees) and bake on the middle shelf in 10-12 minutes until golden brown.
Now pluck the basil leaves. Arrange tartes and port wine figs on plates and serve sprinkled with basil.