Truffled Fig and Feta Tartlets

Buttery tartlet shells filled with sweet roasted figs, creamy feta, and a hint of truffle. These tartlets are a perfect balance of sweet, salty, and earthy flavours in a sophisticated, bite-sized appetizer.

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how to make

Serves: 12

13 oz ready rolled puff pastry3 fresh figs, ripe, quartered
100g feta cheese, cubed 5mm
3 tbsps TruffleHunter White Truffle Honey
Pinch of salt & pepper to season
Handful of plain flour to dust surface
Drizzle of TruffleHunter White Truffle Balsamic Vinegar
12 slices of TruffleHunter Black Truffle Slices

Preheat oven to 200°C and put you baking tray in the oven to heat.
Place puff pastry in the refrigerator to chill to just below room temperature (usually takes 10-15 minutes)
Remove pastry from the refrigerator and lay out the pastry on a clean, lightly floured work surface
Take a 6cm cutter (or use a glass) and create your 12 bases for your tartlets. Place your cut out bases onto a baking tray lined with silicone paper
Score a circle into the bases leaving a 1cm (1/3 of an inch) border. Do not cut through the pastry. This border will rise slightly around your tartlet filling
Place a few cubes of feta into the centre of each base and top with a quarter of a fig; now brush/drizzle a

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