Do you want to change the menu? Try this recipe for fig and goat cheese pie to tickle your taste buds

No matter the unpleasant legend that eating a fig is eating a dead wasp (in reality these are just wild figs and the wasps in question have long since melted when you peck them), the inverted fig flower is too delicious and nutritious to leave me alone when the end of summer has come.

For the start of the school year, I recommend it accompanied by goat cheese, onions and a little honey, all in the shape of a pie. Here is my favorite recipe!

Goat cheese tart ingredient with figs

• 1 shortcrust pastry (to buy or to make for the bravest)
• Between 6 and 10 very ripe figs according to your preferences (or the price per kilo)
• 2 goat droppings (just over 100 grams) or a log
• 1 yellow onion
• fresh and Roman thyme
• some honey
• a drizzle of olive oil and balsamic vinegar
• Salt, pepper and all the spices that would make you happy

Recipe of the fig and goat cheese tart

• Preheat the oven to 180 degrees
• Roll out the dough into a pan and prick the bottom with a fork. Pre-bake it in the oven for 6-10 minutes

• Cut your onion into slices. In a pan with a drizzle of oil and salt, brown over low heat for a few minutes. When your onions are translucent, add a spoonful of honey and a few thyme leaves. Let them cook over low heat for another ten minutes, during which time add a spoonful of balsamic vinegar, then set aside.
• Slice the figs and goat cheese. Place them on your pasta, alternating them and placing a few slices of caramelized onion.
• Decorate with a drizzle of honey and a few leaves of thyme and rosemary
• Turn on the oven to 220 degrees and cook everything for fifteen minutes.

Serve with whatever you like and eat without hunger!

Photo credit: Nordwood themes / unsplash