Mini tarts with Vacherin Fribourgeois AOP and dried figs

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30 min.
Cook/bake time 30 min.


Makes 12-16 tarts

  • 1 rolled-out puff pastry
  • 4 tsp pesto
  • 4 slices Swiss raw ham, chopped
  • 4 dried figs, chopped
  • 100 g Vacherin Fribourgeois AOP, finely diced
  • Pepper
  • Garnish: a pair of thyme sprigs


  1. Preheat oven to 180 °C. Roll out pastry on a work surface covered with baking paper. Using a cutter, cut 8 cm slices out of the dough. Place small slices in tarts with a diameter of 6 cm. Spread pesto on dough base.
  2. Mix raw ham, chopped figs and Vacherin Fribourgeois AOP together. Divide mixture into tart moulds.
  3. Bake in oven for 15 minutes and let cool.

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