Little tarts with Robiola D.O.P. Roccaverano and caramelized figs
(recipe developed in collaboration with Terry Sarcina, ALTOPALATO)
Ingredients for 6 little tarts
300 grams of shortcrust pastry
50 grams of grated parmesan cheese
50 grams of sheep ricotta
50 grams of Robiola DOP Roccaverano cheese
1-2 tablespoons of fig jam
6 caramelized figs
200 grams of single cream
3 eggs
salt and pepper “QB”
equipment required: 6 little baking pans of 10-12 cm diameter
Roll out the dough to a thickness of about 3 mm; with a pastry cutter cut out 4 discs with a diameter of 12 cm and line the baking pans lightly with butter and flour. Riddle the bottom with a fork.
Place in a bowl the grated parmesan cheese, cottage cheese, soft cheese, the fig jam, mix and distribute the mixture over the pasta.
In another bowl beat the eggs lightly with a fork together with cream, a pinch of salt and pepper. Spread the mixture in the prepared baking pans and cook in preheated oven at 170-180 degrees for 20-25 minutes.
Remove from oven and distribute the caramelized figs on top to your liking.