Fie la brunch, fie ca aperitiv, tarta cu smochine, brie si fistic este pregatita sa iti testeze papilele gustative. Sofisticata si in acelasi timp confortabila, aceasta reteta te duce cu gandul la romanticul Paris. Iar daca tot e sezonul smochinelor, de ce sa nu le punem in valoare alaturi de cea mai buna combinatie de brie scaldata in sos de miere si fistic.

INGREDIENTE / INGREDIENTS

• 400 grame foietaj proaspat / 400 grams fresh pastry
• 200 grame branza Brie / 200 grams Brie cheese
• 6 smochine proaspete / 6 fresh figs
• 20 grame frunze rucolla / 20 grams aragula
• 1 ou / 1 egg
• 2 linguri miere / 2 tablespoons honey
• 2 linguri fistic / 2 tablespoons pistachios

Intr-o tava acoperita cu hartie de copt intindem foaia de foietaj. Taiem branza brie in felii de 0,5 cm pe care le distribuim in mod uniform pe foaia de foietaj, pastrand o margine de cate 2 cm pe fiecare latura.

Acoperim cu felii de smochine si rulam fiecare margine catre mijloc. Batem un ou cu ajutorul unei furculite si ungem marginile tartei.

Introducem tava in cuptorul incins la 200 grade Celsius pentru 10 minute, apoi reducem temperatura la 180 grade pentru inca 15 minute, pana cand este frumos rumenita.

Scoatem tava din cuptor, stropim toata suprafata cu miere si presaram rucola si fistic tocat marunt.

Servim tarta calda cu multa pofta.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut Tarta cu smochine, brie si fistic, va invit sa incercati si:

English version

Tart with Figs, Brie and Pistachio

Either at brunch or as an appetizer, the tart with figs, brie and pistachio is ready to test your taste buds. Sophisticated and at the same time comfortable, this recipe takes you to romantic Paris. And if it’s still fig season, why not showcase them with the best combination of brie soaked in honey and pistachio sauce.

In a tray covered with baking paper, spread the puff pastry sheet. Cut the brie cheese into 0.5 cm slices and distribute evenly on the puff pastry sheet, keeping a 2 cm edge on each side.

Cover with fig slices and roll each edge towards the middle. Beat an egg with a fork and grease the edges of the tart.

Place the tray in the oven heated to 200 degrees Celsius for 10 minutes, then reduce the temperature to 180 degrees for another 15 minutes, until it is nicely browned.

Take the tray out of the oven, sprinkle the whole crust with honey and sprinkle with aragula finely chopped pistachios.

Serve hot with great appetite.

You can find the video details of the recipe here.

If you liked the tart with figs, brie and pistachio, I invite you to try Croissant with Camembert and Figs, Feta & Figs Tart or Oven Baked Eggplant with Cheese and Figs.

ENJOY OUR RIDE!

• Pappardelle al ragu
• La bottega della Gina XXL sau paste la superlativ
• Galuste cu prune la tava
• Agriturismo Ai Dossi – de la productie agricola la agroturism
• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti