Fig & Roquefort Tart
You can make this a day ahead, so it’s perfect for a party.
For the pastry:
200g (7oz) plain flour
100g (3½oz) butter
For the Filling:
1tbsp light olive oil
4-6 shallots, finely chopped 150g (5oz) roquefort, crumbled
8 figs, halved
4 medium free-range eggs 300ml (½pt) double cream
Make the pastry by blitzing 1 together the flour and butter in a food processor with 2-3tbsp cold water and pulsing until it comes together. Wrap in clingfilm and chill for 20 min, then roll out to line a 28 x 20cm (11 x 8in) fluted flan tin. Chill for a few mins more.
Heat the oven to 200C/
2 Gas 6 and put a baking tray in to heat. Prick base of pastry all over with a fork and bake blind for 10-15 min. Meanwhile, heat oil and cook shallots for a few mins, stirring occasionally, until softened but not coloured. Spread shallots over the 3 bottom of the baked pastry case and sprinkle over the cheese. Arrange figs on top, cut-side up. Beat eggs with the cream, season, then pour over the filling.
Put tart tin on the hot baking 4 tray and bake in the centre of oven for 30-35 min, or until filling is set in the centre. If the filling is browning too quickly, cover with baking paper. remove from oven and leave to cool in the tin for a few mins, then transfer to a wire rack to cool completely.
Per Serving: 680 cals, 55g fat, 32g sat fat, 30g carbs