Mary Miso - Recipes for every day - Cookbooks
For 1 mini muffin pan with paper cases
1 filo dough
2 table spoons butter
4 figs
200g goat cheese
100g leaf salad
Dressing:
2 table spoons mustard
6 table spoons white balsamic vinegar
3 table spoons water
1 table spoon brown sugar
8 table spoons olive oil
salt and pepper
Preheat the oven to 180°C
Cut the filo dough with a scissor into 10x10cm pieces. Cover with a moist towlel.
Melt the butter in a pan, brush the muffin pan with butter. Take one piece of filo dough and put into the mold, brush with butter and put a second piece on top of it.
Break half of the goat cheese into small pieces, spread on the filo dough. Cut 2 figs in 1cm thick slices and put on top of the goat cheese.
Bake the tartes for 10 minutes.
Dressing: Mix everything together. Season with salt and pepper.
Distribute the salad on 4 plates. Cut the rest of the figs into wedges and spread over the salad. Crumble the rest of the goat cheese and spread over the salad. Trickle the dressing over the salad.
Put the hot tartes onto the salad.
You can keep the rest of the filo dough easily in the freezer for couple of months.
