I had some leftover shortcrust pastry from making a quiche, so I decided to make tartlets. In my fridge, I found just what I needed: figs, gorgonzola, prosciutto, and basil. The slightly rustic buckwheat pastry paired beautifully with each ingredient, and the basil, added after baking, brought a fresh and fragrant touch. These little tartlets are ideal as a starter, served with a salad, or even as part of a buffet. They're easy to make and have a touch of elegance. Gluten-free, of course, they're suitable for everyone and are sure to impress with their originality. You can eat them warm or cold, depending on your preference and the occasion. This recipe proves that simplicity and deliciousness go hand in hand. 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 Special regime:

Suitable for gluten-free use

Cooking method: Traditional

Ingredients

Servings

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

Preparation

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

2. In silicone tartlet molds, or tartlet tins of your choice, which you have previously buttered and floured, spread the shortcrust pastry and prick it a few times with a fork. You can also make one 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 prosciutto.
6. Season lightly with pepper and then bake for 15 to 20 minutes at 180°C.
7. Once out of 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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