Camembert quiches with fruit

Name: Camembert quiches with fruit
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 discs (à 75 g) frozen puff pastry; 7-10 Tbsp Fat and breadcrumbs; 250 g Camembert; 100 g Fresh cream; 2 eggs, salt, pepper (size M); 2 ripe figs and apricots; 7-10 Tbsp Marjoram

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

4 discs (à 75 g) frozen puff pastry
7-10 Tbsp Fat and breadcrumbs
250 g Camembert
100 g Fresh cream
2 eggs, salt, pepper (size M)
2 ripe figs and apricots
7-10 Tbsp Marjoram

Directions

1
Defrost the dough. Grease the recesses of a muffin tray (for 12 pieces). Sprinkle the bases with a little breadcrumbs. Cut out 2 circles (each approx. 8 cm Ø) from the dough discs. Place the rest on top of each other (do not knead!), roll out and cut out another 4 circles. Place the circles in the hollows and press up the edges a little. Prick out the bottoms more often
2
Cut the cheese into thin slices. Spread on the dough. Mix crème fraîche, eggs, some salt and pepper and pour over the mixture. Bake in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 20 minutes
3
Wash the fruit and dab dry. Stone the apricots and cut them into slices. Quarter figs. Let quiches rest for about 5 minutes. Then remove from the moulds. Serve hot or cold. Garnish with fruit and marjoram. Goes well with fig mustard