Fig and ricotta nut pie

All the fig lovers should definitely cook it! And those who don't like it can replace the figs with peaches or apples.

ex_pastry_cook

Recipe by:

Ingredients

Dough (7.10 inch)

eggs

2pc

sugar

130g

4.55oz

0.52cup

8.71tbsp

salt

pinch

flour

175g

6.13oz

0.70cup

11.73tbsp

yoghurt

100g

3.38fl oz

vegetable oil

50g

1.69fl oz

figs

180g

6.30oz

0.72cup

12tbsp

peanuts

50g

1.75oz

3.35tbsp

almond flour

50g

1.75oz

3.35tbsp

coconut flakes

40g

1.40oz

2.68tbsp

spices

to taste

baking powder

1 sachet

Cream

cream

200g

6.76fl oz

powdered sugar

50g

1.75oz

3.35tbsp

ricotta

250g

8.75oz

1cup

16.75tbsp

Method

The calculation in the recipe is for an 18cm (7.10 inch) mold.

Dough

Mix the eggs with liquid ingredients, add all the dry ones, add uncut figs at the end.
Bake the base for 45-60 minutes at 329F.

Cream

Whip the cream until soft peaks, mix with ricotta and coat the cake.

If you don't have cream, you can mix just ricotta with the powdered sugar, and put on top of the cake.

I recommend pouring honey on fresh figs in the decoration, so the taste becomes even richer.

Recipe source

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Quiche with cottage cheese and herbs

Here's a proven snack quiche recipe. Flavorous herbs make it just incredible!

Method

Shortcrust pastry

Pour the flour into a bowl and mix with salt.
Add the diced cold butter to the same bowl and grind flour and butter into crumbs.
Pre-whisk the egg with a fork and pour into the crumb.
Mix quickly with your hands and grab the dough into a ball.
Wrap it in plastic and put it in the fridge for half an hour.
After this time, remove the dough. Roll it out to a thickness of 3-4mm. It is convenient to do this between two sheets of baking paper.
Transfer the dough to the mold and place neatly, forming a rim and cutting off the excess. Chop the bottom and sides of the dough base with a fork.
Bake in an oven preheated to 374F for 10 minutes. At this stage, you can cover the base with baking paper before baking and place the peas or rice inside. This will prevent the dough from swelling.

Filling

While the dough is baking, make the filling.

Finely chop the herbs. Mix with cottage cheese.
Whisk the eggs with a fork, add the cream, salt, nutmeg.
Put the filling inside the shortbread base, sprinkle with grated cheese, spread a few leaves of herbs on top for decoration.
Bake until golden brown for about 20 minutes.

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