puff pastry with bettine goat's cheese, almonds, figs and mint
1 puff pastry pie (4 to 6 people)
Puff pastry on roll, 2 sheets (sheet 40 x 24 cm)
Bettine goat's cheese natural (box of 125 grams)
50 grams of almonds
Fig chutney (or fig jam)
4 fresh figs
10 grams of mint
It's fun to make this puff pastry for your company. Ideal at cocktailhour! Furthermore, this sweet goat's cheese plate cake is great to see, delicious to eat and easy to share and make.
This is how you make it:
Preheat the oven at 180 degrees.
Let the puff pastry thaw.
Place 1 sheet of puff pastry on a sheet of parchment paper and brush it with a thin layer of fig chutney. Crumble the goat's cheese over the chutney, place the other sheet of puff pastry over it and press well. Cut even and small strips in the puff pastry strips with scissors, creating a 'sun' or 'flower'. Turn the strips gently twice so that a nice playful effect is created as soon as these stems are baked off. Beat the egg and brush the puff pastry with it with a basting brush. Then sprinkle the whole cake with the almond shavings and bake for 20 to 30 minutes in the oven until the cake is golden brown. Serve immediately.