Tart with dried figs and Gruyere cheese

Short pastry:

Short pastry is neutral and more easily unfolded (as it contains water but no sugar) and has a more crunchy taste. It is used for sweet but also salty tarts.

Ingredients for the short pastry:

200g butter, cooled in the refrigerator

400g flour

2 eggs

50g water

1 pinch of salt

1 pinch of sugar

Ingredients for the filling:

250g fresh cream

250g Gruyere cheese from Naxos, grated

110g sugar

3 eggs

250g dried figs, chopped into small pieces

¼ spoonful of cinnamon

For the pastry:

Knead butter, flour, eggs, sugar, salt and water until they become an elastic and smooth pastry. Cover the pastry with a membrane and let it rest in the refrigerator for half an hour.

Unfold pastry into a thin sheet, put it in a tart baking pan with a diameter of 20-22 cm, put a membrane on its inner side, and fill it with rice or beans.

Preheat oven to 200ºC and bake for 15 minutes. Remove it from oven, remove the membrane with the content and prepare the filling.

Filling:

Chop the figs and add them inside the prebaked tart and grate the Gruyere cheese above it. In a bowl, mix sugar with eggs, cinnamon and fresh cream.

Preheat oven to 180ºC, pour the tart with the mixture into the pan and bake for 30-40 minutes in the preheated oven.

Preparation time: 15 minutes

Portions: 8 – 10