Fig and blue cheese tart 1

SERVES 6-8 PREP AND COOK TIME 1 HOUR AND 20 MINUTES (+ REFRIGERATION AND COOLING TIME) 445g packet Carême Sour Cream Shortcrust Pastry, thawed 4 free-range eggs

250g mascarpone

150g blue cheese, crumbled

5 figs, cut into 1cm slices olive oil spray

Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 20cm removable-base flan tin. Ease the pastry into the tin and gently press into the side. Trim the excess pastry 5mm above the top of the tin to allow for shrinkage. Place on an oven tray and freeze for 20 minutes.

2 Meanwhile, preheat the oven to 220°C (200°C fan-forced). Line the pastry with foil or baking paper and fill with pastry weights, rice or dried beans. Bake for 15 minutes, then remove the paper and weights and bake for a further 8-10 minutes or until the pastry base is cooked through and golden brown. Set aside. Reduce the oven to 180°C (160°C fan-forced).

3 Whisk eggs in a large bowl until combined. Whisk in mascarpone and blue cheese and season to taste with sea salt flakes and freshly ground black pepper. Pour the mixture into the pastry case. Bake for 35-40 minutes or until the filling is almost set in the centre.

4 Preheat the oven grill. Slice the figs into 1cm slices. Place on top of tart into a decorative pattern. Spray with olive oil, grill on middle shelf 8-10 minutes or until caramelised. Not suitable to freeze or microwave.

The tart can be made up to 6 hours ahead; keep refrigerated. Reheat in 160°C (140°C fanforced) oven until heated through. Grill figs close to serving. – MAGGIE