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Fig and Blue Cheese Tart

Chef.Foodie's picture
  Plain flour 8 Ounce (200 Grams, Plus A Little For Rolling Pastry)
  Wholemeal flour 4 Ounce (100 Grams)
  Cold butter 6 Ounce (5 Ounce Diced And 1 Ounce Extra, 175 Grams Total)
  Walnuts 4 Ounce, roughly chopped in a food processor (100 Grams)
  Eggs 3
  Egg yolk 2
  Shallots 14 Ounce, sliced (400 Grams)
  Fresh thyme leaves 1 Tablespoon (Plus Extra To Decorate)
  Creme fraiche 200 Milliliter (1 Pot)
  Double cream 200 Milliliter
  Blue cheese 5 Ounce (140 Grams, Danish Blue Is A Good Vegetarian One)
  Figs 4 , halved, cut sides brushed with a little oil

1. First make the pastry. Tip the flours into a food processor with 1/2 tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
2. To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the creme fraiche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
3. Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled shallots to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2857 Calories from Fat 1815

% Daily Value*

Total Fat 207 g317.8%

Saturated Fat 64.9 g324.5%

Trans Fat 0 g

Cholesterol 738.3 mg246.1%

Sodium 1620.2 mg67.5%

Total Carbohydrates 205 g68.2%

Dietary Fiber 17.5 g70%

Sugars 19.8 g

Protein 61 g122.8%

Vitamin A 122.6% Vitamin C 51.2%

Calcium 68% Iron 57.4%

*Based on a 2000 Calorie diet

Fig And Blue Cheese Tart Recipe