There is a pie that I like above all to taste in summer. This is the thin pie, topped with creamy cheese and tomatoes. I gave you my puff pastry and goat cheese version. A delight. I also like to make it with a shortbread pastry with parmesan, and cream cheese or ricotta.
Parmesan shortbread dough is extremely simple to make and works wonders. It is ideal for delicious savory pies, but also as an aperitif.
To honor this beautiful autumn where the temperatures are still summery, I imagined a version with figs. It’s fresh, tasty and so pleasant to taste that I prepared two in a few days.
You can choose the cheese you like. I tried with ricotta and also with whipped cream cheese. Both are very good. As I really like the sweet and salty side, I also added a drizzle of honey. We can totally do without. I hope the weather will still be nice this weekend so that you too can enjoy this moment of sweetness.
Savory fig tart, shortcrust pastry with parmesan:
Shortcrust pastry with parmesan:
40 g grated parmesan
Mix the flour, parmesan, butter, a little salt and pepper until you have sand.
Add the egg and mix without overdoing it.
Place the dough on a baking sheet, and roll it out not too thinly.
Cut a rectangle, and refrigerate for at least 20 minutes.
Preheat the oven to 180°C.
Prick the dough and bake it for about 20/25 minutes. It should be lightly golden.
200 g fresh cheese (or ricotta)
3 slices of speck
When the dough is cold, spread it with cheese.
Season, then arrange the cut figs, the speck in strips and the arugula on top.
Add a drizzle of honey and oil. A little salt and pepper, and enjoy.