Gluten-free fig and gorgonzola tartlets

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!

Preparation time 15 mins

Cooking time 20 mins

Total time 35 mins

Cooking method: traditional

Difficulty: beginner

Servings: 8

Ingredients

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.

Read it online: https://glutenevasion.fr/recette/tartelettes-sans-gluten-aux-figues-et-au-gorgonzola/