Fig marmalade is a must when I’m having blue cheese. I think it complements the salty, rich and flavorful blue cheese, making it taste even better. In these tartlets the grilled figs do the trick, the figs become softer, sweeter and almost caramelized when grilled, it really brings out all the flavors in the fig.
Serves: 8 tartlets
Time: 20-30 minutes
3 tablespoons almond flour
3 tablespoons coconut flour
1 teaspoon baking powder
3 tablespoons butter
1 teaspoon xanthan gum
3 tablespoons crème fraîche
Preheat the oven to 320 °F (160°C).
Mix all the ingredients in a food processor, process until the dough/batter is well combined.
Use a spoon and divide the dough in 8 dollops onto a parchment paper covered baking tray. Cover with plastic wrap and use a spatula to squeeze them flat and round 3-4 inches (8-10 cm) in diameter. Bake for 10 minutes.
4 figs, sliced
8 teaspoons grated Comté cheese
6 oz. (160 g) blue cheese, 8 slices
Fresh herbs for decorating
Sprinkle one teaspoon of Comté cheese to each crust. Thinly slice the figs and place on top of the Comté. Bake for 10 more minutes. Take them out from the oven and top with slices of cold blue cheese and herbs.
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