Choosing cheese, piece of cake
Comtesse and fresh fig pie
Ingredients to serve 4
For the crust
- 150 g flour
- 75 g cold Brugge butter, diced
- 60 g Comtesse, finely grated
- 1 egg
- ¼ tsp fine sea salt
For the filling
- 4 eggs
- 200 mL cream
- 120 g Comtesse, finely grated
- 6 branches of thyme, only the leaves
- ¼ tsp fine sea salt
- black pepper, a few turns of the grinder
- 2 figs, halved
For the finishing
- 4 branches of thyme, only the leaves
- red beet leaf
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Put the flour, butter, Comtesse, egg and salt in a bowl of a kitchen aid.
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Mix using the knife until achieving a homogeneous dough.
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Push the dough flat, package in plastic foil and leave to rest in the fridge for at least 30 minutes.
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Preheat the oven to 180 °C.
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Cover 4 small cake tins in baking paper.
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Roll out the dough into a thin sheet.
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Cover the cake tins with it, prick with a fork a few times and cut off the overhanging dough.
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Place another new piece of baking paper on each tin and fill with blind baking weights (ceramic beads or rice).
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Bake the base for 10 minutes.
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Remove the weights and the baking paper and bake another 15 minutes.
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Now whisk the eggs, cream, Comtesse, thyme leaves, salt and pepper together.
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Fill the pie tins with the mixture.
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Place the halved fig in the middle with the cut edge upwards.
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Place in the oven and bake for 20 minutes until golden brown (the egg must be congealed).
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Take out of the oven, out of the tin and remove the baking paper.
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Distribute over 4 plates and finish with extra thyme leaves.
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Serve with red beet leaves.
