Recipe of the Month - quick fig and tomato tartlet

In our series, which revolves around cooking and baking, guest author Bettina from @besch_food Every month, a new SoSUE seasonal recipe is presented. Look forward to delicious treats from her private cookbook and get inspired. Enjoy your meal!

---

We are slowly feeling that summer is coming to an end. The heat of the August sun gives way to the warming rays of late summer. Sweet figs emit their seductive scent and immediately take us to our places of longing in the south...

ripe tomatoes unfold their full aroma...

 

Quick fig and tomato tartlets

 

you need this for (2 servings)

 

4 frozen puff pastry sheets (preferably with butter and not palm oil!!)

fig mustard (usually available in small jars at the cheese counter)

ripe figs (about 8 pieces depending on size, washed)

sea salt flakes 

black pepper

optional a little honey

 

or

cherry tomatoes

Mustard

herbs of choice (preferably fresh, e.g. rosemary or thyme)

sea salt flakes

black pepper

Olive oil

 

Take the puff pastry out of the package and lay them side by side on a baking sheet to thaw.

Halve with a pizza cutter (or sharp knife) and fold the edge around a bit, pressing it down slightly. 

For the fig version, spread the puff pastry with fig mustard. Remove the stems from the figs and carefully slice them. Arrange the slices side by side on the puff pastry. Salt and pepper, and drizzle a little honey on top. 

 

 

For the tomato version, spread the puff pastry with medium-spicy mustard and top with halved cherry tomatoes. Salt and pepper, and drizzle with olive oil. Chop rosemary or thyme and sprinkle on top. 

 

Bake at about 200 degrees (preheated) for about 15-20 minutes until crispy. Baking time varies slightly from oven to oven. So better check the oven more often. 

A small spinach leaf salad on the side and the summer feeling returns. 

Enjoy your meal!

 

About the author:

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food