Fig & Ro­que­fort Tart

Woman's Weekly (UK) - - Cookery -

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

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