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Mini pies with figs and hot goat cheese
Go to preparation
Preparation 20 min
Cooking 13 min
Difficulty Easy
Ingredients
4 servings
- 1 Soignon ripened log 180g
- 100 g arugula
salt and pepper
- 1 savory pie crust
- 4 fresh figs
- 2 tsp brown sugar
- 4 phyllo or brick pastry cups
Borage flower
Steps in the recipe
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Step 1
Preheat the oven to 200°C.
Step 2
Cut out 4 discs from the pie crust, measuring 8 cm in diameter and place them on a non-stick baking tray.
Step 3
Slice the fresh figs and arrange them in an overlapping circle on each pastry disc.
Step 4
Sprinkle over the brown sugar and put in the oven.
Step 5
Halfway through baking (5 minutes) remove from the oven and place the goat cheese slices on top of the figs. Season with salt and pepper and return to the oven for a further 5 to 8 minutes.
Step 6
Prepare the vinaigrette (mix together 2 tbsp sunflower oil + 1 tsp wine vinegar + 1 tsp balsamic vinegar + 1 tsp goji berries) and drizzle over the arugula. Fill the pastry cups with arugula and garnish with borage flowers.
Step 7
Arrange the arugula cups and the fig and goat cheese pastries on 4 plates.
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