FIG, FENNEL & BLUE CHEESE TARTS
Here’s an easy idea for lunch or a predinner snack: cut a sheet of puff pastry into 6 rectangles about 5cm x 12cm, place on a baking tray, prick with a fork and chill until needed. Whisk an egg white until frothy and crumble in 150g blue cheese with 2 tablespoons crème fraiche, mixing to a coarse paste. Chill 15 minutes then spread over pastry rectangles, leaving a border. Top with fig halves, cut side up. Brush over a little olive oil and add a few fennel seeds. Bake at 220° C for 20 minutes. Serve warm with a drizzle of honey.