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30 min
  • 1 pkgpuff pastry sheet
  • 120 gcream cheese
  • 2 tbspcream
  • 1 pcegg
  • 10 gflour
  • 2 tsprosemary
  • 1 tspthyme
  • 8 pcsgoat cream cheese
  • 2 pcsfigs
  • 1 pinchsalt and pepper
  • 2 tbsphoney
  • 1 sprigthyme

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multi-purpose blade
Preheat oven to 220 °C top/bottom heat. Mix the cream cheese, cream, egg, flour, rosemary and thyme with the bamix® multi-purpose blade and season with salt and pepper. Rinse baking tins or muffin tin with cold water and dry well. Roll out the puff pastry dough and cut out 8 circles, each one 10 cm in diameter. Put the puff pastry into the tins and prick with a fork. If necessary, cut off the excess dough with a sharp knife. Put a round slice of goat cream cheese into each baking tin and fill up with the cream cheese mixture. Tip: a small edge of the puff pastry should still be visible after filling in the mixture. Wash the figs and dab them dry, cut into slices and spread on the tartlets. Bake the goat cheese tartlets in the preheated oven on the 2nd rack from the bottom at 220 °C top/bottom heat for approx. 20 minutes until golden brown. After baking, let the tartlets cool in the baking tin for 15 minutes, then remove from the tin. Heat honey and finely chopped rosemary in a small pan until liquid. Before serving, drizzle the rosemary honey over the goat cheese tartlets and garnish with fresh thyme.

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