Neither savory nor sweet, neither breakfast nor lunch, this Fig Tartlet recipe is a great little treat in between meals. I do have to admit that I have rarely had an urge to bite directly into a fig fresh off the tree, but a nice fig and cheese starter on a menu often grabs my attention. Check out this easy, beautiful recipe for a quick fix for afternoon guests.
INGREDIENTS
FOR THE DOUGH
1/4 cup masa harina or corn meal
1 cup all purpose flour {GF folks: as per usual, I use Pamela’s Bread Mix}
generous pinch of sea salt
4 tablespoon cold, unsalted butter cut into small pieces
8 ounces cold cream cheese
FOR THE TOPPINGS
24 figs small-medium figs (1 1/4 pound)
about 4 teaspoons honey
about 4 teaspoons creamy goat cheese
a dozen fresh thyme sprigs
