Autumn salad tarts with sheep's milk cheese, figs, hazelnuts and rocket

By Palais des lys

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Autumn salad tarts with sheep's milk cheese, figs, hazelnuts and rocket

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Details

servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 25mins
Cost Budget Friendly

Preparation

Step 1

For the mascarpone pastry, combine the flour with the salt, poppy seeds, cumin powder, pepper, then add the mascarpone and mix with your fingers. Add one or two tablespoons of warm water to bind the dough into a ball. Do not overwork. Chill for 1 hour.

Step 2

After an hour, roll out the pastry and line two tart tins, previously greased. Prick the bases with a fork. Bake in a hot oven for 25 to 30 mins (160 °). The pastry should be evenly colored.

Step 3

Leave to cool on rack.

Step 4

When the tarts are cold, garnish with the autumn salad starting with the rocket, finely cut goat cheese, quartered figs and coarsely chopped hazelnuts. Drizzle with olive oil. Add salt and pepper. Serve.