I had some leftover shortcrust pastry when I made a quiche, so I decided to make tartlets. In my fridge, I found what I was looking for: figs, gorgonzola, cured ham, and basil. The rustic touch of the buckwheat shortcrust pastry went very well with each ingredient, and the basil added after baking adds a fresh, fragrant note. These little tartlets are ideal for a starter, accompanied by a salad, or even a buffet. They are easy to prepare and have a slightly elegant touch. Gluten-free, of course, they are suitable for everyone and surprise with their originality. You can eat them warm or cold, depending on your taste and the occasion. A recipe that proves that simplicity and indulgence go well together. Go for it!

Gluten-free fig and gorgonzola tartlets

Italy

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Preparation time 15 mins Cooking time 20 mins Total time 35 mins

Difficulty: Beginner Servings: 8

Cooking method: Traditional

Ingredients

Servings

• A store-bought shortcrust pastry or the one I give you the recipe for below (or the one I give you the recipe for below)
• 4 fresh figs
• 100 g of gorgonzola
• 4 thin slices of raw ham
• A few fresh basil leaves
• Pepper

Preparation

1. If you have time, don't hesitate to make this shortcrust pastry , it's delicious.

2. In silicone tartlet molds, or tartlet molds of your choice, which you will have previously buttered and floured, roll out the shortcrust pastry and make a few holes with a fork. You can also make a large savory tart if you prefer.
3. Cut the figs into 1 cm slices and the gorgonzola into small pieces.
4. Fill each tartlet base with gorgonzola and figs.
   
5. Add some hand-torn cured ham.
6. Season lightly with pepper and bake for 15 to 20 minutes at 180°C.
7. Remove from the oven, sprinkle with fresh basil and serve warm.

Keywords: gluten-free savory tarts, buckwheat recipe, gluten-free appetizer, figs and gorgonzola, original gluten-free recipe.

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