blue cheese fig tart

blue cheese fig tart

inspired by good food magazine


3/4 cup plain flour

1/2 cup plain wholemeal flour

11 tbsp cold butter , 10 tbsp diced into chunks

1/2 cup walnuts, roughly chopped in a food processor

3 eggs, plus 2 yolks

1 1/2 cups shallots

1 tbsp fresh thyme leaves

3/4 cup pot crème fraîche

3/4 cup cream

2/3 cup blue cheese

3-4  figs

first make the pastry. put flours into a food processor with ½ tsp salt and the diced butter. pulse until you can’t feel any lumps, then tip in the walnuts. mix the egg yolks with 3 tbsp cold water.  tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a tart pan.  then cover and chill for 1 hr.  to make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. stir in the thyme for 1 min, then remove from the heat. beat the eggs in a bowl with the crème fraîche and cream. crumble in the cheese and season with pepper and a small amount of salt.  heat oven to 400.  bake the pastry on its own for about 15min or  until golden. reduce the oven temp to 375 and add the cooled onions to the cream mixture and pour into tart. sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble – the cheese middle will firm up on sitting. cool for about 15-20 mins, then remove from tin and serve with a green salad.

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