Ingredients:

  • 1 package (14.1 oz / 400g) pre-made pie crust, refrigerated
  • All-purpose flour, for dusting
  • 4 oz / 115g soft goat cheese, room temperature
  • 2 oz / 55g cream cheese, room temperature
  • 1 large egg yolk
  • 1 tablespoon / 15ml heavy cream
  • 1/4 teaspoon / 1.25ml black pepper
  • Pinch of salt
  • 4 fresh figs, quartered
  • 2 oz / 55g prosciutto, thinly sliced
  • 2 tablespoons / 30ml honey
  • Fresh thyme sprigs, for garnish (Optional)

Instructions:

  1. Roll out the pie crust on a lightly floured surface. Cut out 3-inch circles. Gently press into muffin tin cups. Prick bottoms with a fork. Chill in the fridge.
  2. In a bowl, beat together goat cheese, cream cheese, egg yolk, heavy cream, salt, and pepper until smooth.
  3. Spoon filling into chilled tartlet shells, filling almost to the top.
  4. Bake in preheated oven (375°F/190°C) until the pastry is golden brown and the filling is set.
  5. Remove from oven and let cool slightly. Top with fig quarters and prosciutto. Drizzle with honey.
  6. Garnish with thyme sprigs (optional). Serve warm or at room temperature.