That too can be a food blog: a praise for the love of order. Formerly, recipes disappeared in Christiane Emma Prolic in any folder, because of the Krakelschrift. Today, they are faithfully typed and posted on the internet along with appetizing photos – on her blog Emmi just cooks. The "simple" is not quite literal in the sense of "just throw all the ingredients in the pot and let's see what happens". But: simply structured and with simple ingredients. About herself, the blogger says: "I am very order-loving and I think it's great to have my recipes well sorted and easy to find."
Christiane Emma Prolic comes from Würzburg, from there she moved northwards many years ago, but only to Essen. Meanwhile, she lives with her husband and nine-year-old son in Cologne. If she goes out to eat (which she would never do alone, "because I could not talk to anyone about the dishes"), then I'd like to go to the Italian restaurant La Montanara in the Belgian Quarter, her former "extended living room".
The time to sit outside will soon be over, but with these seasonal recipes, Christiane Emma Prolic once again takes her leave of the summer. You have to see it in a positive way: with falling temperatures there is no excuse not to switch on the oven. That's what you need for Prolic's fig tart with goat's cheese, walnut and thyme.
Fig tart with goat cheese, walnut and thyme Ingredients:
For the dough:
250 g flour, type 550 160 g butter, cold, chopped into pieces 1 egg, size M2 tablespoons fresh thyme leaves, chopped roughly 1 tsp salt
2-3 fresh figs, cut into slices approx. 5 mm200g Goat's soft cheese rind cut into slices approx. 5 mm3 tablespoons of red fig mustard20 g walnuts, coarsely chopped2-3 tablespoons fresh thyme leaves, roughly chopped1 tablespoon honey
Grease a box mold (measures approx. 34 by 13 centimeters). For the dough, pile flour, salt and thyme leaves on a floured work surface. Put the cold diced butter over the flour and rub together well with both hands, then knead. As soon as there are no chunks of butter left, work the egg until a dough is formed. Form into a slice, wrap in cling film and chill for about an hour.
Press the cooled dough with the palm of your hand to soften it, dust it with flour and, using a rolling pin, roll out about four millimeters on a floured work surface. Pour into the prepared tart tin, forming an edge and prick the ground several times with a fork. Bake in the oven at 180 degrees for 15 minutes. Should it be too moist, bake without baking paper and legumes for another five minutes. Remove from the oven.
Spread pastry with fig mustard. Alternate with figs and goat cheese slices. Sprinkle with chopped walnuts and thyme leaves and drizzle with honey. Remaining dough pieces are well suited to decorate the tart with it. Bake at 180 degrees for 30 to 35 minutes in the oven.
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© Emmi simply cooks man, child and profession in marketing takes Prolic very seriously. Nevertheless, her friends must not be neglected. At regular girl's evenings, the blogger serves Prosecco and pretty dishes like this pink-colored pizza tinted with beetroot juice.