Truffled Fig and Feta Tartlets.
TruffleHunter
12
Buttery tartlet shells filled with sweet roasted figs, creamy feta, and a hint of truffle. These tartlets are a perfect balance of sweet, salty, and earthy flavours in a sophisticated, bite-sized appetizer.
Ingredients
- 370g ready rolled puff pastry fresh figs, ripe, quartered
- 100g feta cheese, cubed 5mm
- 3 tbsps TruffleHunter White Truffle Honey
- Pinch of salt & pepper to taste
- Handful of plain flour to dust surface
- TruffleHunter White Truffle Balsamic Vinegar
- 12 slices of TruffleHunter Black Truffle Slices
Directions
- Preheat oven to 200°C and put you baking tray in the oven to heat. This ensures your tartlets will have crisp bases.
- Place puff pastry in the refrigerator to chill to just below room temperature (usually takes 10-15 minutes)
- Remove pastry from the refrigerator and lay out the pastry on a clean, lightly floured work surface
- Take a 6cm cutter (or use a glass) and create your 12 bases for your tartlets. Place your cut out bases onto a baking tray lined with baking paper
- Score a circle into the bases leaving a 1cm border. Do not cut through the pastry. This border will rise slightly around your tartlet filling
- Place a few cubes of feta into the centre of each base and top with a quarter of a fig; now brush/drizzle a generous amount of TruffleHunter White Truffle Acacia Honey over each of the fillings. Reserve any leftover honey
- Take your preheated tray out of the oven and transfer your tartlets onto it still on the baking paper. Place in the oven for 14 minutes, check after 10 minutes. Your pastry should turn golden brown
- Once cooked, remove from the oven
- Place cooked tartlets on a cooling rack. If there is any honey left mix with equal parts boiling water and brush around the border of the tartlets. This will give you a sticky Danish like finish to your canape
- Finish with TruffleHunter Black Truffle Slices and a drizzle of TruffleHunter White Truffle Balsamic Vinegar.
