Tart With Figs And Blue Cheese
Serves
10
Preparation
45 minutes,
plus 15 minutes chillingCooking
45
minutesIngredients
8 8 stalks fresh thyme
6 6 fresh figs
150g 150g blue cheese
250g 250g crème fraîche
3 3 eggs
150ml 150ml milk
1 Tbsp 1 honey, plus extra for drizzling
Freshly ground black pepper
- The Pastry
75g 75g walnuts
125g 125g wholemeal plain flour
1 1 egg
75g 75g butter, diced, plus extra for greasing
Sea salt
Method
- To make the pastry, grease a 24cm tart tin with butter. Finely chop 50g of walnuts. Place in a food processor with flour, egg, butter and a pinch of salt. Pulse until a dough forms. Add a little cold water if needed. Roll out pastry and use to line the tin, pressing firmly into the base and sides. Trim off any overhanging edges. Prick the base a few times with a fork and chill for about 15 minutes.
- Preheat oven to 160°C fan-forced. Pluck leaves from thyme, reserving a few for garnishing. Slice figs and chop blue cheese. Whisk crème fraîche with eggs, milk, honey and thyme leaves. Mix in 100g of blue cheese and season.
- Pour half the mixture into the pastry case and top with half the figs. Cover with remaining mixture and top with remaining figs. Scatter remaining blue cheese over the top and bake for 45 minutes or until golden brown and set.
- Chop remaining walnuts and scatter over tart, along with thyme. Serve warm or cold, drizzled with honey.
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