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Canapés with figs, cheese and red onions

A savoury version of canapés with shortcrust pastry and goat cheese sweetened by figs and red onions. Toothsome!

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Ingredients for 24 canapés

For the dough:

200 g of flour

100 g of diced butter at room temperature

100 g of extra virgin olive oil freezed overnight

a teaspoonful of coarsely ground black pepper

a pinch of salt

an egg yolk

 

For the stuffing:

3 finely sliced red onions

15 ripe figs (about 320g)

150 g of goat cheese (that can be sliced)

2 spoonful of aromatic vinegar

salt

pepper

a handful of fresh thyme leaves

extra virgin olive oil

Special kitchen utensils:

2 baking molds for 12 portions

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 Preparation

Shortcrust pastry: make a well with the flour on the kitchen board and leave two spoonful of it aside. Pour into the well all the other ingredients. Combine them evenly, but it’s better not to mix them too much. Make a ball with the dough and wrap it into the clingfilm. Put into the fridge for half an hour before using it.

Preheat the oven at 180°C.

In the meantime, prepare the stuffing. Heat 3 spoonful of oil in a casserole over low heat. Add the finely sliced onions and simmer for about 15 minutes, stirring from time to time until the onions are soft. Add aromatic vinegar, a pinch of salt and a pinch of pepper and mix. Let it boil for one or two minutes, then put aside and let it cool.

In the meanwhile, cut the figs into 6 parts and teh goat cheese into 24 thin rounds. Spread out the dough as thin as possible on a floured surface. Cut into rounds using a dough cutter with a diametre 2cm bigger than that of the molds. Knead again the cutted out dough until you obtain 24 rounds of shortcrust pastry. 

Put the rounds into the molds and press gently. Then place a teaspoonful of red onion in every mold, add a slice of goat cheese and a pinch of thyme leaves. Finally, put three pieces of fig on top of every canapé, a pinch of black pepper and little extra virgin olive oil.

Bake the canapés for about 20 minutes until the pastry is golden brown. Let them cool and serve.

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