I love a good tart……. I mean who doesn’t. Sweet or savoury, tarts are really just so tasty and versatile. Even better they are generally simple and can be made ahead.
I recently made a lovely Goats Cheese and Fig Tart from a recipe I found in Valli Little’s Simply the Best cookbook. The recipe calls for 6 small tarts and while I can’t usually resist the sirens call of miniature food, I didn’t have the small tart baking dishes required and didn’t want to go and buy another set of baking dishes for my already overcrowded cupboard, so I made one large tart instead. If you do make the smaller tarts you will have to cook them for approximately half the time. It will have only a hint of wobble at the centre but otherwise will look golden on top.
The tart has a lovely creamy texture without being overly rich and the figs add a lovely aromatic sweetness. I love figs and always look forward to them coming back in to season. The tart looks so pretty that when I placed it on the table, everyone made appreciative sounds. An attractive and tasty tart, my favourite kind 🙂
Cheese and Fig Tarts
from a Valli Little Recipe in ‘Simply the Best’
- 2 sheet of frozen
- 150 gms Goats Cheese
- 240 gms of Ricotta
- 20 gms of grated parmesan
- 3 eggs
- 125mls pure thin cream
- 1 tbs of chopped rosemary leaves
- 4 figs halved
- Caramelised Balsamic Vinegar to drizzle.
1. Line the base of a loose bottomed flan/tart baking tin and a grease the sides. Line with shortcrust pastry, Cut off excess pastry
2.Prick the base with a fork and then line with baking paper. Fill the baking paper covered pastry with rice or cooking weights
3. Bake for 15 minutes on 180 degrees. Remove from the oven and lift out rice and baking paper and return the pastry to the oven for a further 10 minutes until pastry is dry.
4. Combine goats cheese, ricotta, eggs and parmesan and season to taste. Stir in the chopped rosemary and pour into the pastry shell.
5. Press halved figs into the tart mixture and place in the oven for 40 mins or until there is only a slight wobble in the centre and the top is golden brown.