Souvignier gris Gutswein

Ingredients

• 200 gAll-purpose flour
• 100 gCold butter, cubed
• 1 pieceOrganic egg
• 0,5 tspSea salt
• 1 pinchDried thyme
• 200 gFresh goat cheese
• 150 gGoat cheese log
• 50 mlHeavy cream
• 1 tbspLiquid forest honey
• 300 gRipe apricots
• 2 piecesRed shallots
• 10 gFresh ginger
• 50 gBrown cane sugar
• 40 mlLight apple cider vinegar
• 1 tspYellow mustard seeds

Preparation

1. 1Quickly knead the flour, cold butter, egg, salt, and thyme into a smooth shortcrust pastry, wrap in plastic wrap, and let rest in the refrigerator for 30 minutes.
2. 2For the chutney, finely dice the shallots and ginger. Wash the apricots, remove pits, and cut into approx. 1 cm pieces.
3. 3Sauté the shallots in a pot with a little oil until translucent, sprinkle with sugar and lightly caramelize, then immediately deglaze with apple cider vinegar.
4. 4Add the apricots, ginger, and mustard seeds, and simmer uncovered over low heat for about 20 minutes until the liquid has almost completely reduced.
5. 5Preheat the oven to 180°C (350°F) top/bottom heat. Roll out the dough thinly, cut out circles, and press them into greased tartlet molds.
6. 6Prick the bottom of the pastry several times with a fork and blind bake in the preheated oven for about 10-12 minutes until golden yellow.
7. 7Stir the fresh goat cheese, cream, and honey until smooth. Fill the cream into the pre-baked molds and place a slice of the goat cheese log on each.
8. 8Bake the tartlets for another 12-15 minutes until the cheese begins to melt slightly, then serve lukewarm, garnished with the apricot chutney.