GOATS’ CHEESE AND FRESH FIG TARTS
Recipe Phillippa Cheifitz
for the pastry
1 cup flour 100g soft butter 100g chevin
for the f illing
2 crottin cheeses 4 fresh figs, quartered 2 large, free-range eggs ½ cup thick cream milled black pepper
Preheat the oven to 200°C. To make the pastry, blend the flour with the butter and chevin in a food processor. Press the pastry into eight small, loose-bottomed tart tins, each about 8cm in diameter and dock. Blind bake for about 10 minutes until set....