RECIPE: Fig and blue cheese tart
Fig and Blue Cheese Tart
(Based on Maggie Beers Autumn Harvest recipe)
Few sheets of Puff pastry (I used frozen you could use pre-cooked pie shell or short crust or make your own I took the easy way or even a pizza base can be used if you have leftover filling- just cook for 10 minutes)
200 grams Blue cheese crumbled -Gorgonzola, Blue Castelo, Blue vein
50g Parmesan cheese
250 grams Mascarpone
4 large eggs
Salt & pepper
12 ripe figs
1 tablespoon unsalted butter
Drizzle of honey if you want to sweeten the figs a little or roasted walnuts tossed in honey
Make /defrost pastry and line with baking paper a pie 16" tin with a removable base, or you can make individual pies. They make a great mini tart. Chill pastry in tin for 20 minutes.
Pre heat oven to 200c Line the pastry case with foil and pastry weights or rice and blind bake for 10 minutes then remove foil and weights/rice bake for another 8 minutes or until the pastry is cooked. Reset the oven to 180c.
Mix cheeses with the mascarpone. Beat the eggs into the cheeses by hand and season to taste, don't leave out the salt and pepper!
Pour mixture into hot pie shell then bake for 12- 20 minutes (depending on the depth of the tart) or until filling is almost set.
Meanwhile cut the figs in half place on a grill tray and dot with a little butter, the grill under a hot griller for approx. 10 minutes or until the figs are caramelised.
Just as the tart is setting lay the figs on top of the cheese custard and return to the oven for a few minutes. Leave to cool for 20 minutes before serving with rocket, witlof and parmesan cheese, walnut salad.